WHITE BEAN SPREAD WITH SPINACH AND RED PEPPERS

4 cups baby spinach leaves
1 can (15 oz.) white or garbanzo beans, rinsed and drained
1-2 Tbsp. fat-free, reduced-sodium chicken or vegetable broth
1 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
1-2 cloves garlic, peeled and crushed
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
1/2 cup minced red onion (optional)
1/2 cup grated carrots
1 jar (7 oz.) roasted red peppers packed in water, drained and chopped
Paprika, for garnish

In dry non-stick skillet over medium-high heat, saute spinach with pinch of salt, stirring constantly until wilted, 3-4 minutes. Set aside to cool.

In food processor, puree beans with broth, olive oil, lemon juice, garlic, salt and pepper. Add parsley and pulse until combined.

Spread half of bean mixture onto dinner-sized serving plate, smoothing top flat. Layer spinach evenly on top of beans. Sprinkle spinach with onion and carrots. Top with layer of roasted red peppers. Spread remaining white bean puree over red peppers. Sprinkle with paprika.

Serve dip with whole-wheat pita bread wedges.

Makes 5 cups (20 servings of 1/4 cup each)

Per serving: 39 calories, <1 g total fat (0 g saturated fat), 7 g carbohydrates, 2 g protein, 1 g dietary fiber, 29 mg sodium.

Source: American Institute for Cancer Research