OMG, I can't wait to try that salad, SS! This one, if made for you and your lover, should be eaten by both of you before lovemaking

Pepper-Swirled White Bean & Roasted Garlic Dip

Ingredients


2 heads garlic
Olive oil/cooking spray
1 15-oz (450g) can navy, cannellini or Great Northern beans, rinsed and drained
1/4 cup (2 oz/60g) plain nonfat yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1 7-oz (210g) jar roasted red bell peppers, drained and patted dry
1 tablespoon tomato paste or ketchup


Preparation - Estimated cooking time: 30-60 minutes -
1 Preheat oven to 350 degrees F (175 degrees C). Slice off tops of garlic heads to expose cloves and set the heads in the center of a 10-inch (25cm) square piece of heavy-duty aluminum foil. Coat cut edges of garlic with cooking spray; wrap the heads tightly in foil. Bake for 45 minutes to one hour, or until garlic is lightly browned and tender. Refrigerate until chilled.
2 Combine beans, yogurt, lemon juice, olive oil and 1/4 teaspoon salt in a food processor. Pop the garlic cloves from their skins and add to mixture. Process until smooth, and spoon into a shallow serving bowl.
3 Rinse the food processor and dry. Combine roasted red peppers, tomato paste or ketchup, and the remaining 1/4 teaspoon salt in the food processor, and process until smooth. Swirl the roasted pepper puree into the bean mixture using a knife. Serve with wedges of pita bread or baguette slices.

Nutritional Analysis
Number of Servings: about 3 1/2 cups (30 oz/900g), or 14 1/4-cup servings
Per Serving
Calories 64 Carbohydrate 10 g
Fat 1.1 g Fiber 2.7 g
Protein 3 g Saturated fat 0.2 g
Sodium 219 mg