This Creamy Cannellini Dip uses EVOO and is good for you too! Enjoy!

1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup loosely packed chopped fresh sage leaves
1 teaspoon extra-virgin olive oil
¼ cup pomegranate seeds
1-2 tablespoons fresh flat leaf parsley chopped
Salt and pepper, to taste

Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week. -The S Room

 

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