White Bean Dip
Easily change flavors with different herbs.

Makes 2 cups

3 tablespoons olive oil, divided
2 teaspoons garlic, minced
1 bay leaf
30 ounces canned white beans, drained and rinsed (reserve 3 tablespoons beans for garnish)
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1 tablespoon thinly sliced fresh sage leaves
1 tablespoon grated lemon zest

Warm  1 tablespoon of the olive oil in a medium sauté pan over low heat. Add the garlic and bay leaf,  cooking gently for about 1 minute. Be careful not to overcook. Discard the bay leaf. Pour the oil and sautéed garlic into a food processor or blender, setting the sauté pan aside for  later use. Add the white beans, lemon juice and salt to the food processor and puree the mixture until smooth. Transfer the pureed dip to a serving bowl and top with the reserved whole beans. Heat the remaining 2 tablespoons oil in the sauté pan over medium heat. Add the sage and lemon zest, cooking just until the sage begins to curl and the zest begins to turn golden. Remove from heat and drizzle the infused oil, sage and lemon zest over the bean dip. Serve warm or at room temperature with pita bread or crackers.

Per Serving (Per Tablespoon): 43 Calories; 1g Fat (27.5% calories from fat); trace Saturated Fat; 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 60mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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