Snack: Roasted Garlic-White Bean Dip

This white bean dip gets its flavor from a combination of roasted garlic, rosemary, and kalamata olives and its smooth texture from ricotta cheese. If time allows, pick up a baguette and make your own crostini at home, or just serve with crackers.

This recipe includes superfoods such as:

Lemon

Health benefits of Roasted Garlic-White Bean Dip

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup olive oil
6 garlic cloves, thinly sliced
2 (15.5-ounce) cans cannellini beans, rinsed and drained
1/3 cup water
1 cup fat-free ricotta cheese
3 ounces grated fresh Parmesan cheese (about 3/4 cup)
1 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup pitted kalamata olives, coarsely chopped
1/2 teaspoon grated lemon rind
Chopped fresh rosemary (optional)
Freshly ground black pepper (optional)

Instructions

Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and 1/3 cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through 1/4 teaspoon black pepper); process until smooth.
Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.
Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.

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