White bean & herb sandwich spread

Yield: 4 Servings

Measure Ingredient
1 cup Cooked and drained white
\N \N Beans
2 tablespoons Chopped fresh parsley
1 tablespoon Snipped chives
1 tablespoon Chopped fresh dill (or 1
\N teaspoon Dried dill)
¼ teaspoon Salt (can eliminate this if
\N \N Using canned beans)
⅛ teaspoon Pepper
2 ounces Non fat cream cheese
1 tablespoon Fresh lemon juice
8 slices Favorite bread (recipe
\N \N Recommends dark rye)
1 \N Cucumber, peeled and thinly
\N \N Sliced
\N x Lettuce
\N x Sprouts

Combine first 8 ingredients in a food processor and process until smooth. Taste for seasonings and add more herbs or lemon juice if necessary. Spread mixture on bread, top with cucumber, lettuce and sprouts. Put sandwiches together and slice.

From my "Best of Vegetarian Times" collection.

Posted by Posted by Posted by "Von Balson, Kathleen" <VBalson@...> to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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