Cannellini and smoked whitefish dip/spread

Yield: 1 Servings

Measure Ingredient
2 slices White sandwich bread; crusts removed
⅔ cup Milk (non-fat) or milk substitute
1 can (18-ounce) cannellini beans; drained and rinsed
1 pounds Smoked whitefish; all skin and bones removed
1 teaspoon Minced fresh garlic
1 teaspoon Finely grated lemon zest
2 tablespoons Chopped fresh herbs such as chives, parsley, tarragon
\N \N Salt and freshly ground pepper
\N \N Bottled hot pepper sauce

TOO HOT TAMALES SHOW #TH6309 (modified slightly) Soak bread in milk for a few minutes.

Add beans, whitefish, garlic and zest to a food processor. Pulse to coarsely chop. Add soaked bread and milk and process until smooth. Pulse in herbs and season to taste with salt, pepper and drops of pepper sauce.

Store covered and refrigerated for up to 5 days.

Yield: 3 cups

Posted to Digest eat-lf.v097.n178 by "Tina D. Bell" <tdbell@...> on Jul 14, 1997

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