I have made something sorta similar but this one sounds worth a try! Nice with homemade baked pita chips (I spray pitas cut into strips with a little Olive Oil add sea salt and LOTS of black pepper and bake them till crispy) and cut up veggies along side to dip--MMMM.White Bean Garlic Dip
6 large garlic cloves
1 (15 ounce) can of cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, finely chopped
1 tablespoon fresh parsley, minced
Preheat oven (or toaster oven) to 400 degrees. Place 4 garlic cloves in the center of a small square of foil and tent foil over cloves to create a pouch. Roast cloves for about 30 minutes. Unwrap foil and allow cloves to cool.
Squeeze the garlic from the skins into the bowl of a food processor. Add remaining 2 cloves of garlic, beans, lemon juice, salt and olive oil; puree. Stir in half the chopped red pepper and transfer to serving bowl. Garnish with remaining red pepper and parsley to serve.
Yields 1 1/2 cups.
WW info: 2 points per 1/4 cup serving
