Roasted Garlic-White Bean Dip

• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 2 (15.5-ounce) cans cannellini beans, rinsed and drained
• 1/3 cup water
• 1 cup fat-free ricotta cheese
• 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1/2 teaspoon grated lemon rind
• Chopped fresh rosemary (optional)
• Freshly ground black pepper (optional)

1. Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and 1/3 cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through 1/4 teaspoon black pepper); process until smooth.
2. Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.
3. Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.

olive oil, garlic, cannellini beans, water, ricotta cheese, parmesan cheese, rosemary, freshly ground black pepper, olives, lemon rind, fresh rosemary, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-garlic-white-bean-dip (may not work)