Check out this great, healthy dip recipe given to our dietitian Laura CaJacob by one of our new members, Julie. She is kicking butt at Pure Austin, and has lost over 14 pounds since joining!
2 cloves garlic
2 (15-oz) cans cannellini beans, drained & rinsed
1 T fresh parsley leaves, chopped
¼ C fresh lemon juice*
¼ C olive oil
Salt & freshly ground black pepper to taste
1. In a food processor, pulse the garlic cloves until finely chopped.
2. Add beans, parsley, lemon juice, & olive oil; process until smooth.
3. Add salt & pepper adjusting to taste.
*You might need to add a little more than ¼ C of lemon juice; taste & add more if needed.
NOTE: Dip can be made up to one day ahead and chilled.
Serving Suggestion: Serve with baby carrots, sliced red bell pepper, pita chips
YIELD: 2 cups