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    You are in: Home / Recipes / White Bean, Sage and Roasted Garlic Spread Recipe
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    White Bean, Sage and Roasted Garlic Spread

    Average Rating:

    3 Total Reviews

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    • on July 22, 2008

      I LOVED this yummy dip! I had already boiled all of my beans and frozen them, so I just boiled them in the garlic, sage (I used ground sage), bay leaves, and olive oil for about 8 minutes before blending everything. I wasn't sure if I was supposed to blend the garlic in the broth with the beans or just the baked garlic, so I just blended the baked garlic with it and some of the broth juice and it turned out just perfect! We enjoyed this garlicy bean dip spead on bread and ate it along with some pasta (Rigatoni With Tomato, Eggplant, & Red Peppers). Thanks! Made for 1-2-3 Zaar Tag.

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    • on March 31, 2008

      Delicious! Nutritious! I used the sage growing on the windowsill, all the garlic, perhaps a little less oil and only a touch of lemon. Loved it! Great with crackers, with crudites. Thanks, Mary!

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    • on March 22, 2008

      I'm not one to start from scratch when it comes to navy beans, but did just that this time! GREAT DIP, to be sure! My cloves of garlic were LARGE but still used all that was indicated! I don't think the results could have tasted better! Thanks for sharing! [Tagged, made & reviewed in Newest Zaar Tag, 08A]

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    Nutritional Facts for White Bean, Sage and Roasted Garlic Spread

    Serving Size: 1 (437 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 432.6
     
    Calories from Fat 191
    44%
    Total Fat 21.3 g
    32%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 330.5 mg
    13%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 15.3 g
    61%
    Sugars 1.4 g
    5%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    sage leaves

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