Makes about 2 cups of dip, approximately 83 calories, 0.8 grams fat, 13 grams carbs, 3 grams fiber, 4.3 grams protein, 2 WW Points+, per ¼ cup
Bread approximately 21 calories, 0.1 grams fat, 4.25 grams carbs, 0.5 grams fiber, 1 grams protein, 1 WW Points+ per ½ of thin slice
Ingredients:
1 can (15 oz) white beans (I used cannellini), rinsed and drained
3 ounces white wine (or broth or water)
Kosher salt
2 TBSP chopped fresh rosemary
1 shallot, chopped
3 tsp olive oil, divided
12 thin slices of whole wheat baguette
Method:
Preheat oven to 400 degrees. Cut baguette slices in half, lightly drizzle with 2 tsp of olive oil and sprinkle with salt. Toast in oven for 15 minutes or until crispy. Remove and let cool.
Sauté shallot in olive oil until softened and beginning to brown.
Add beans, wine, shallot, and rosemary to bowl of food processor and process until smooth. Add salt to taste (remember there is also salt on the bread).
Spoon teaspoons of dip on to toasted bread (or serve bread on a platter with dip in a bowl).
This would also be delicious on cucumber rounds if you are limiting your bread intake.
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