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Eat This Instead of That!

The holidays are here but packing on unwanted pounds doesn’t need to be an issue if wiser choices are made at the buffet table. Here are a few suggestions to help you navigate to healthier offerings at your next holiday get-together:


Roasted Garlic Parmesan White Bean Dip


5-­6 cloves garlic

2 (15.8­ounce) cans cannellini beans, drained and rinsed

Juice of ½ lemon

¼ cup flat leaf parsley

½ cup shredded parmesan cheese

1 teaspoon kosher salt

6 tablespoons olive oil


1. Preheat oven to 450 degrees.

2. Peel the garlic cloves. Place the cloves in a piece of heavy ­duty foil,­ drizzle with a small amount of olive oil, then wrap in the foil, leaving a small opening at the top of the pouch. Place in the oven for 25 to 30 minutes, or until garlic is soft and starting to turn golden. Allow to cool.

3. Place the beans, roasted garlic, and the rest of the ingredients except for the olive oil in the bowl of a food processor. Run processor, streaming in the olive oil until it reaches a creamy consistency, scraping down the sides of the bowl as needed.

4. Transfer to a bowl. Cover and refrigerate until ready to use. Garnish with additional chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or veggies.

Recipe by Stephie Cooks at­garlic­parmesan­white­bean­dip

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