White Bean Dip with Crudités

Serves 12

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his delicious and satisfying dip goes perfectly with raw broccoli and carrots. Pack it for a snack or serve it as an hors d’oeuvre when you are entertaining. I use a special sea salt in this recipe that is much lower in sodium than other sea salts or kosher salts. If you don’t use the brand I specify, be sure to cut back on the amount of salt you add by at least ¼ teaspoon.

Ingredients:

• 2 15-ounce cans Carmelina cannellini beans, drained and rinsed
• 8 fresh sage leaves
• 2 large cloves Melissa’s organic garlic
• ¾ teaspoon Le Saunier de Camargne Fleur de Sel
• 2 tablespoons plus 1 teaspoon Napa Valley organic olive oil
• ½ pint Del Cabo organic Sweet 100 cherry tomatoes, quartered
• 2 pounds organic broccoli, broken into florets, stalks discarded
• 1 16-ounce bag organic baby carrots

Instructions:


1. Combine the beans, sage, garlic and salt in a food processor and begin to blend. Slowly drizzle in the olive oil and blend until smooth.

2. Transfer dip to a bowl and cover with tomato pieces. Arrange broccoli and carrots on a plate around the dip. If you will be packing as a snack, measure ¼-cup portions of dip (with tomatoes) into small containers with lids and pack broccoli and carrots into plastic zipper bags. Dip will keep for several days in the refrigerator.

Each ¼-cup serving of dip with 2/3-cup broccoli and 3-4 baby carrots contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 110       3 g     0 g     0 g     0 mg  190 mg     17 g     6 g     3 g     7 g     114% DV 66% DV 6% DV 12% DV