Provencal Bean Dip


For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudités and bread sticks attractively around dip.

  • tablespoonServings


  • 1 small clove garlic, peeled
  • 19-oz. can cannellini beans, reserve 1/3 cup liquid, rinse and drain
  • 1/4 cup fresh basil leaves or 1 1/2 tsp. dried basil
  • 1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus 1/4 tsp. dried rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • Fresh vegetables and breadsticks


  1. In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudités and bread sticks.

Nutrition Information

  • Serving Size: Makes 1 3/4 cups
  • Calories: 27
  • Carbohydrate Content: 4 g
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 20 mg