Try this When I Dip You Dip We [bean] Dip recipe, or contribute your own.

Preparing Time: 15 minutes
Total Time: 15 minutes
Served Person: 2

white meat free gluten free red meat free shellfish free dairy free vegan vegetarian pescatarian

1/4 cup olive oil
1/4 cup raw almonds
3 cloves garlic (or a million)
1 t chopped fresh rosemary
2 15- oz. cans cannellini beans rinsed and drained

Carbohydrate 3.8735125 g
Cholesterol 0 mg
Fat 15.5838250086008 g
Fiber 2.18074996590614 g
Protein 3.793075 g
Saturated Fat 1.5989562511876 g
Serving Size 1 1 cup (25g)
Sodium 0.313750000172016 mg
Sugar 1.69276253409386 g
Trans Fat 0.670777500232912 g
Calories 162 calories

Toast almonds in skillet over med/high heat 2-3 min, or until beginning to brown, shaking pan constantly. Set asideHeat oil in skillet over med/high heat. Add garlic and rosemary, and saute until fragrantAdd nuts to food processor or blender and blend until a powder (or almost) then add the rest. Thin with 1 or 2 T of water and salt and pepper to taste, if desired.You can use it like a hummus or try layering it in tomato- topped bruschetta. I like to use it as dip or as a spread for sandwiches.

When I Dip You Dip We [bean] Dip

Ingredients

Nutrition facts