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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • If your situation is not an emergency, please use other care options, including:
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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Rosemary White Bean Dip

Published in Recipes, Snacks Author: CentraCare

Heart Healthy Living

Ingredients

  • 1 (15-ounces) can no-salt-added cannellini beans (white kidney beans), rinsed/drained
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon snipped fresh rosemary
  • 2 cloves garlic
  • 1/8 teaspoon black pepper
  • 1/3 cup chopped pitted ripe olives
  • Fresh parsley sprigs (optional)
  • Pita chips and/or assorted vegetable slices

Directions

In a food processor, combine beans, lemon juice, olive oil, snipped parsley, rosemary, garlic, and black pepper. Cover and process until just smooth. Stir in olives.

To serve, garnish with parsley and serve with chips and/or vegetables.

Yield: 11 servings (1 serving = 2 tablespoons)

Nutritional Information Per Serving
  • Calories: 58
  • Fat: 3 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 48 mg
  • Carbs: 6 g.
  • Fiber: 2 g.
  • Protein: 2 g.