White Bean Dip

Serve with vegetables

White bean dip:
1. Roast garlic at 400 for 15minutes/ until soft (to roast garlic, peel off most of the outer skin of garlic and cut off the top to expose the cloves, sprinkle with black pepper and drizzle with olive oil, wrap in foil, and place in oven)

2. Add 2 cans rinsed and drained white beans (I used great northern, you could also use cannellini beans), roasted garlic, rosemary, black pepper, juice of 1 lemon, and 4-5 tbsp olive oil, blend until desired consistency

3. Garnish with a sprig of rosemary, a little olive oil, and turmeric

Carrots - Calcium, Iron, Potassium, Beta carotene/Vitamins A, C and K, Protein, Fiber

Celery - Calcium, Copper, Iron, Manganese, Phosphorus, Potassium, Beta carotene/Vitamins A, b9/folate, and K, Fiber

Mini sweet peppers - Iron, beta carotene/ Vitamins A, b6/pyridoxine, b9/folate, C, and E, Fiber

Radishes - Calcium, Iron, Manganese, Potassium, Vitamins B1/thiamine, B2/riboflavin, B3/niacin, B6/pyridoxine, B9/folate, and C

White beans - Calcium, Copper, Iron, Magnesium, Phosphorous, Potassium, Selenium, Zinc, b1/thiamine, b2/riboflavin, b6/pyridoxine, b9/folate, Fiber, Protein