White bean and herb dip

1 Servings

Ingredients

QuantityIngredient
1canCannellini beans; (16 ozs) OR 1 3/4 cups cooked white beans
Finely grated rind one lemon
2tablespoonsLemon juice; (2 to 3)
1tablespoonExtra-virgin olive oil
2clovesGarlic; minced
¼teaspoonFine sea salt
Freshly ground black pepper
2tablespoonsWater; (2 to 3)
¼cupFresh minced herbs
Like parsley/basil or oregano

Directions

Recipe by: San Diego Union-Tribune If using canned beans, drain and rinse in cool water. Combine all ingredients except water and herbs in a blender or food processor until smooth. With motor running, gradually add water until a smooth, light consistency is reached.

Dip can be made a day in advance, covered and refrigerated. Bring to room temperature and stir in the herbs right before serving with fennel sticks, endive leaves and slices of red and green pepper. 8 servings. Per serving: 55 calories, 2 g fat, 0 mg cholesterol, 160 mg sodium. jmerrill@...

Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 7, 1998