Cannellini and smoked whitefish dip/spread

1 Servings

Ingredients

QuantityIngredient
2slicesWhite sandwich bread; crusts removed
cupMilk (non-fat) or milk substitute
1can(18-ounce) cannellini beans; drained and rinsed
1poundsSmoked whitefish; all skin and bones removed
1teaspoonMinced fresh garlic
1teaspoonFinely grated lemon zest
2tablespoonsChopped fresh herbs such as chives, parsley, tarragon
Salt and freshly ground pepper
Bottled hot pepper sauce

Directions

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