Total time: 10 minutes
Makes: about 1 1/3 cups
This recipe is from the Los Angeles Times.
1 (15-ounce can) white beans (such as cannellini), rinsed well
2 to 4 anchovy fillets, rinsed well if salted
¼ cup (½ stick) butter, softened
1 tablespoon olive oil
2 tablespoons capers, rinsed if salted and chopped if very large
2 tablespoons minced parsley
½ teaspoon salt, or to taste
Toasted bread or crostini
Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and purée until nearly smooth. Transfer to a bowl and stir in the capers and parsley. Season with salt. Serve at room temperature on crostini.
Per serving: 40 calories; 1 gram protein; 2 grams carbohydrates; 3 grams fat (1 saturated); 6 milligrams cholesterol; 120 milligrams sodium; 1 gram fiber