LEMONY WHITE BEAN DIP

3 packed cups arugula, stems trimmed and discarded

3 to 4 cloves garlic, peeled

2 to 3 tbsp. olive oil

2 tbsp. lemon juice

Salt and freshly ground pepper

1 (15-oz.) can white beans, such as cannellini or Great Northern, preferably low-sodium, drained

Lemon slices (optional for garnish)

Whole wheat crackers, pita chips or toasted pita bread for serving

Combine the arugula, garlic, olive oil, and lemon juice with teaspoon salt in a food processor and pulse until smooth.

Add the beans and pulse a couple of times until they are just chunky, not pureed. Scrape into a serving bowl and season to taste with salt and pepper. Garnish with a few lemon slices.

Serve with crackers, pita chips or toasted pita.

From 100 Recipes Every Woman Should Know, by Cindi Leive and the editors of Glamour magazine (Hyperion, 2011).

Charlotte Observer