Pesto, White Bean and Roasted Broccoli Dip
Yield: 3 ½ cups
Time: 30 minutes
Ingredients:
1 lb. broccoli, cut into florets
2 Tbsp. vegetable oil
1 (15.5 oz.) can white beans
¼ cup prepared pesto sauce
Zest of half a lemon
2 Tbsp. lemon juice
1 clove garlic, finely chopped (1 tsp.)
Crostini, carrots, red peppers, radishes etc. for dipping
Directions:
Preheat oven to 400ºF. Place the broccoli on a baking sheet and toss with salt, pepper and vegetable oil. Roast, turning the florets over once or twice, until softened and golden, about 20 minutes. Allow to cool. Take one quarter of the florets and finely chop them. Place the remainder in the bowl of a food processor along with the white beans, pesto sauce, lemon zest, lemon juice and garlic. Process until smooth. Place in a bowl and stir in the chopped broccoli. Adjust seasoning with salt and pepper. Serve with the crostini and vegetables.
Tina’s Tip: Try using other beans such as chickpeas and pintos and alter the spices such as adding cumin for a South-of-the-Border flavor profile.
Calories per Tablespoon: 20
Total Fat: 1 g
Protein: 1 g
Carbohydrates: 2 g
Sodium: 35 mg
Fiber: 0 g