Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | clove garlic |
| \N 6 | pieces sun-dried tomatoes -- |
14 oz great Northern beans, cooked : drained and rinsed
¼ c fresh lemon juice
2 TB bread crumbs -- dried
2 TB chopped almonds -- toasted ½ ts dried basil
⅛ ts ground red pepper -- to
: taste
: chopped
To make 1-½ cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth.
Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.)
Per tablespoon
44 calories, 0.7 g fat (14%) 0 mg Cholesterol, 9 mg Sodium, 1⅗ g dietary fiber Cook's quick tip ^ To toast almonds, place them in a small nonstick skillet and cover over medium-low heat, shaking the skillet occasionally, until they're golden, about 5 minutes. ^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper.
(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96] Recipe By : Quick & Healthy, Fall 1996 From: Date: