White bean and herb dip

Yield: 1 Servings

Measure Ingredient
1 can Cannellini beans; (16 ozs) OR 1 3/4 cups cooked white beans
\N \N Finely grated rind one lemon
2 tablespoons Lemon juice; (2 to 3)
1 tablespoon Extra-virgin olive oil
2 cloves Garlic; minced
¼ teaspoon Fine sea salt
\N \N Freshly ground black pepper
2 tablespoons Water; (2 to 3)
¼ cup Fresh minced herbs
\N \N Like parsley/basil or oregano

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

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