LEMONY WHITE BEAN DIP
3 packed cups arugula, stems trimmed and discarded
3 to 4 cloves garlic, peeled
2 to 3 tbsp. olive oil
2 tbsp. lemon juice
Salt and freshly ground pepper
1 (15-oz.) can white beans, such as cannellini or Great Northern, preferably low-sodium, drained
Lemon slices (optional for garnish)
Whole wheat crackers, pita chips or toasted pita bread for serving
Combine the arugula, garlic, olive oil, and lemon juice with ¼ teaspoon salt in a food processor and pulse until smooth.
Add the beans and pulse a couple of times until they are just chunky, not pureed. Scrape into a serving bowl and season to taste with salt and pepper. Garnish with a few lemon slices.
Serve with crackers, pita chips or toasted pita.
From 100 Recipes Every Woman Should Know, by Cindi Leive and the editors of Glamour magazine (Hyperion, 2011).
— Charlotte Observer
