• 1 cup drained and rinsed low-sodium white beans , such as navy or cannellini
• 2 tsp. lemon juice
• 1/4 cup part-skim ricotta
• 1 tsp. olive oil
• 1/2 clove garlic , roughly chopped
• 1/4 tsp. salt
• 1/8 tsp. pepper

• 4 slices whole-wheat bread
• 8 Tbsp. bean spread
• 8 Tbsp. shredded part-skim mozzarella

For the bean spread, place the beans, lemon juice, ricotta, olive oil, garlic, salt and pepper in a mini-chopper and blend until smooth. Spread each slice of bread with 2 tablespoonfuls of the bean spread. Divide the cheese among the 4 slices and toast in a toaster oven until the cheese is golden and melted.

Store the remaining dip in an airtight container. Can be refrigerated for up to 1 week.

Per serving: 157 calories, 20g of carbohydrate, 10g of protein, 4.5g of total fat, 2g of saturated fat, 370mg of sodium, 4g of fiber