Adapted from Cooking Light Slow Cooker Tonight!, this recipe makes 16 servings.
1/4 cup olive oil
6 garlic cloves, sliced
2 15-oz cans cannellini or small white beans, rinsed and drained
1/3 cup water
1 cup fat-free cottage cheese
3 oz grated Parmigiano-Reggiano cheese
1-1/2 tsp chopped fresh thyme leaves, or 1 tsp dried thyme leaves
1/4 tsp fresh black pepper
1/4 cup pitted kalamata olives, rinsed, drained and finely chopped
Zest of 1 lemon
Kosher salt and fresh black pepper, to taste
Spray the inside of a 3-quart slow cooker with cooking spray. Add the olive oil and sliced garlic. Cover, and set to HIGH. Cook for 15 minutes, to infuse the oil with garlic.
Add the beans, water, cottage cheese, parmesan cheese, thyme and black pepper. Reduce the heat to LOW. Cover and cook for 3 hours.
Unplug the cooker. Use an immersion blender (carefully!) or a wooden masher to process the dip to the consistency you like. I like it a bit chunky, but you can pureé until it's very smooth.
Plug in the cooker again. Stir in the olives and lemon zest, and cook on LOW for 30 minutes. Taste, and season as needed with salt and pepper.
Serve warm, with crackers or pita bread triangles.