Oh, the holidays. Just yesterday, a messenger delivered two cheesecakes to our office. Tomorrow, I’m expecting our first fruit cake. This is always a tough time of year for healthy eating.
Fortunately for me, I hate fruit cake – no temptation there. Pumpkin mousse cheesecake? Yeah, that’s a different story. Two things have kept me from digging in so far this week:
1) I checked the nutrition label immediately – at 420 calories for one tiny slice, that cheesecake doesn’t look so enticing anymore, and
2) I stocked up on veggies at work. Lots of veggies. And to keep them enticing, I have been bringing in this bean dip.
I’m pretty much obsessed with this bean dip right now. It’s so good, so easy, and unlike other bean dips (ahem, hummus), it tastes better with veggies than it does with, say, pita, so it’s healthy to boot. Yeeeah.
Rosemary White Bean Dip
2 cans Great Northern or white cannellini beans, drained and rinsed
3 stalks of rosemary, stripped from the stalk
juice and zest of one lemon
3 cloves garlic
3-4 tablespoons extra virgin olive oil
salt and pepper
In a food processor, combine the beans, rosemary, garlic, salt and pepper, and lemon juice and zest. As it is processing, pour in the olive oil. Serve with red peppers, cucumbers, and mushrooms.