Page 78 - Tracy Anderson Magazine | Spring 2021 Issue

OVEN-ROASTED WHITE BEAN AND
MEDITERRANEAN DIP SPINACH DIP

(serves 6) (serves 4)

INGREDIENTS INGREDIENTS
1 purple onion, halved 1 small head of garlic
and quartered ½ large yellow onion,
1 large zucchini, top and bottom peeled and quartered
removed, then halved and quartered 1 Tbsp olive oil
1 large red pepper, sliced 1 (15-oz) can white beans,
1 Tbsp olive oil drained and rinsed
Salt and pepper to taste Handful of baby spinach
½ can chickpeas, drained and rinsed 1 Tbsp fresh dill, chopped
(about 7 oz)
½ cup cashews Salt and pepper to taste

1. Preheat oven to 450°F. around edges. Take out and let cool a bit 1. Preheat oven to 450°F.
2. Place onion, zucchini, and red pepper before processing. 2. Trim about ¼ inch
on a baking sheet lined with parchment 4. In a food processor, combine roasted off top of head of garlic
paper. vegetables, chickpeas, and cashews. to expose tops of garlic
3. Brush or spray with olive oil, and Process until smooth. cloves.
sprinkle with salt and pepper. Bake for 5. Adjust salt and pepper, and serve. 3. Place garlic and onion
30 minutes or until soft and a bit brown on two separate pieces of
aluminum foil big enough
to wrap them entirely.
FENNEL DIP (serves 4) Drizzle both with olive
oil and wrap in foil. Place
INGREDIENTS on a metal baking sheet,
and bake 30 to 40 minutes
1 large fennel bulb, greens trimmed or until garlic is soft and
and bulb cut into ½-inch slices caramelized and onion is
½ yellow onion, halved and golden.
quartered 4. Remove from oven and
3 Tbsp extra virgin olive oil, divided carefully open foil. Let
sit for a few minutes until
Salt and pepper to taste cool enough to handle.
½ cup cashews or macadamia nuts 5. Peel garlic cloves and
1 Tbsp lemon juice, freshly place in a food processor
squeezed with onion, beans, spinach,
and dill. Process until
smooth.
1. Preheat oven to 450°F. let cool a bit before processing.
2. Place fennel and onion on a baking 4. In a food processor, combine 6. Adjust salt and pepper,
sheet lined with parchment paper. roasted fennel and onion, cashews or and serve.
3. Brush or spray with 1 Tbsp olive oil, macadamias, remaining 2 Tbsp olive oil,
and sprinkle with salt and pepper. Bake and lemon juice. Process until smooth.
for 30 minutes or until soft and a bit 5. Adjust salt and pepper, and serve.
brown around the edges. Take out and

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