Creamy Bean Dip With Roasted Tomato Puttanesca Salad Recipe

Serious Eats
Serves: 4 Save

Ingredients (13)

  • 1 pound cherry tomatoes (about 1 pint; 450g)
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 ounce flat-leaf parsley leaves (1 loosely packed cup; 15g), roughly chopped
  • 1/4 cup (50g) pitted black olives, such as Niçoise, Taggiasca, or Kalamata
  • 1 oil-packed anchovy fillet (5g), minced (optional)
  • Pinch red pepper flakes, gochugaru (Korean chili powder), or Aleppo pepper
  • 1 tablespoon plus 1 teaspoon (20ml) fresh lemon juice from 1 lemon
  • 1 medium garlic clove (5g)
  • 2 cups (425g) cooked dry white beans, drained, or one (15-ounce; 425g) can low-sodium white beans, drained and rinsed (see note)
  • 1 tablespoon (15ml) bean cooking liquid, from a pot of beans cooked from dry, plus more as needed (see note if using canned beans)
  • 1/4 cup (60ml) extra-virgin olive oil
  • For Serving: 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted or warmed pita bread

Directions

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Garlic Mashed Potato Soup

American Diabetes Association

Ingredients (13)

  • margarine 1.00 tbsp trans fat-free
  • yellow onion 0.50 diced
  • garlic 1.00 minced
  • (3–4 cloves)
  • to taste
  • russet or baking potatoes 2.00 large russet (baking) potatoes peeled and diced
  • low sodium chicken broth 32.00 oz
  • sour cream 2.00 tbsp non-fat
  • green onion (scallion) 4.00 thinly sliced
  • or use chives
  • cheddar cheese 0.33 cup shredded
  • 50% reduced-fat
  • turkey bacon 2.00 slice cooked and crumbled (optional)
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