Yield: 24 Servings
|14 ounces||Great Northern beans, cooked; drained and rinsed|
|¼ cup||Fresh lemon juice|
|2 tablespoons||Bread crumbs; dried|
|2 tablespoons||Chopped almonds; toasted|
|1 \N||Clove garlic|
|½ teaspoon||Dried basil|
|⅛ teaspoon||Ground red pepper; to taste|
|6 \N||Pieces sun-dried tomatoes; 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 Posted to MC-Recipe Digest V1 #224 Date: Mon, 23 Sep 1996 13:47:05 -0700 (PDT) From: PatH <phannema@...>
NOTES : Show off this dip by serving in a sweet red pepper shell-half. Cut, remove seeds and membranes, rinse and dry. Use other half for crudites.