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Published on June 15, 2020

Cannellini & Pomegranate Seed Dip with Roasted Potato Slices

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Recipe by: Kelsey Perusse

Ingredients

  • 1 can of cannellini beans, rinsed & drained
  • 4 tablespoon Pomegranate Seeds
  • 1 clove garlic, minced
  • 1 tablespoon tarragon
  • 1 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 3 tablespoon olive oil, divided
  • Sea salt
  • ½ teaspoon pepper
  • 2 Yukon Potatoes
  • 1 tablespoon Rosemary

Instructions

Pre-heat oven to 375 degrees.

  1. For the dip: In a medium size bowl, combine: beans, pomegranate seeds, garlic, tarragon, zest, juice, 2 tablespoons of olive oil & salt to taste.
  2. For the Potato Slices: Thinly slice potatoes. Toss with remaining olive oil and sea salt (about 1 teaspoon). Place on baking sheet and cook in preheated oven for 25 -30 minutes until golden brown. Once potatoes are removed from the oven sprinkle with rosemary. Allow the potatoes to cool and top with cannellini bean dip.

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