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This cancer-fighting recipe for Rosemary-Lemon White Bean Dip is perfect to take to a summer picnic or party. And, it's healthy.

Limonene, a compound shown to have anti-cancer properties in laboratory animals, is found in the rind of the lemon.

Rosemary and garlic have a number of phytochemicals with bacteria killing and cancer-fighting properties.

Cannellini beans are a high in fiber and protein. They also contain B6, which may contribute to maintenance of healthy immune function.

 

 

Rosemary-Lemon White Bean Dip

Yields 2 cups


Ingredients

• 2 cups cooked white beans (i.e. cannellini), drained but moist
• 1 to 3 cloves garlic
• ¼ cup + 1 tbsp extra virgin olive oil
• 2 tsp minced fresh rosemary
• The zest of 2 lemons

Directions

1. Put the beans in the container of a food processor with 1 clove of garlic, along with a pinch of salt, blend and add the ¼ cup olive oil in a steady stream to the mixture, until smooth. Add more garlic, to taste.
2. Beat in the rosemary, lemon zest and remaining tbsp of olive oil, add more salt and pepper as needed.
3. Use immediately, can be refrigerated for up to 3 days.

Nutrition Facts/serving: 65 kcals; 4 grams of fat; 2 grams of protein; 1.5grams of fiber; 5 grams of carbohydrates


Recipe credit: Mark Bittman, author of Food Matters Cook Book (2010)