Roasted Garlic-White Bean Dip

Ingredients

¼ cup olive oil 6 garlic cloves, thinly sliced 2 (15.5-ounce) cans cannellini beans, rinsed and drained ⅓ cup water 1 cup fat-free ricotta cheese 3 ounces grated fresh Parmesan cheese (about ¾ cup) 1 teaspoon chopped fresh rosemary ¼ teaspoon freshly ground black pepper ¼ cup pitted kalamata olives, coarsely chopped ½ teaspoon grated lemon rind Chopped fresh rosemary (optional) Freshly ground black pepper (optional)

Directions

1. Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and ⅓ cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through ¼ teaspoon black pepper); process until smooth.

2. Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.

3. Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.

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