Superbowl Sunday requires snacks.
Lots and lots of snacks.
I've been trying to cook a little healthier and made
Garlic and White Bean Dip
to share with the family.
The recipe comes from
The Eat Clean Diet Cookbook found in paperback and on kindle at Amazon.com
Tosca creates recipes that are "minimally processed and as close to nature as possible".
I like easy recipes, with readily available ingredients.
Rosemary is said to improve circulation, which includes circulation of the brain.
The ancient Greeks and Romans used rosemary for memory loss.
(now if I can just remember where I put that recipe. Oh yes, here it is:)
First saute garlic and rosemary in olive oil.
Next, add a can of white beans and mash until a smooth texture.
Voile! You're done!
I served the dip with carrots and celery sticks.
Garlic and White Bean Spread
2 Tablespoons extra virgin olive oil
2 cloves garlic, peeled,
2 tsp. minced fresh rosemary
1 X 16 ounce can white beans, undrained
Place olive oil, garlic and rosemary in medium skillet. Heat until ingredients begin to sizzle. Add beans and liquid to the pan. As the beans begin to cook, mash them with a potato masher. Cook until the mixture looks like spread. It should be a little loose but it will thicken as it cools.
Place in a serving bowl and cover with plastic wrap. Refrigerate.