Caramelized Onion
and Cannellini Bean Dip

Makes 2 cups


  • 1 Tablespoon olive oil
  • 1 sweet onion, sliced
  • 1 sprig fresh rosemary
  • 1½ cups canned cannellini beans, drained and rinsed
  • 2 garlic cloves
  • 2 teaspoon fresh lemon juice
  • ground black pepper or cayenne to taste (optional)


  • Over medium heat, heat olive oil in skillet. Add onions and rosemary; sauté until very soft or caramelized. Remove rosemary stem.
  • Add onion and all other ingredients to food processor and blend until smooth.

Per 2 Tablespoons: 55 calories, 3g protein, 9g carbohydrate (2g fiber), 1g fat (0 sat, 1 mono/poly), 2mg sodium