This tasty dip, adapted from Karen Solomon's recent "Jam It, Pickle It, Cure It" (Ten Speed Press: $24.95), will wow a crowd. Adapted by Svapna Sabnis.
1 (15-ounce) can cannellini beans, rinsed and drained
2 Tbsp. extra virgin olive oil
4 cloves garlic
1/4 cup loosely packed, chopped fresh sage leaves
1 tsp extra virign olive oil (optional)
salt and pepper to taste
Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 Tbsp. and let it warm. Add garlic and sage. Stir constantly for 4minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 tsp, and add salt and pepper, to taste. Cover and store in the fridge for up to 1 week.
Yield: (serving size: 2 Tbsp)
Fat--4g (sat. 1g, mono 3g, poly .g)