We are not going to simply wake up one morning and discover that we suddenly hate what we used to love. The things of this world will never appear as “dung” when viewed in and of themselves. They will smell good and taste good and feel good and bring satisfaction and we will treasure and value them and fight for them and work for them and find every excuse imaginable to get them at any and all cost; they will retain their magnetic appeal and allure and power until they are set against the surpassing value and beauty of Christ Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Vegtime2	1	servings

INGREDIENTS

1	sm	Clov garlic; peeled
19	oz	Canned cannellini beans
		Reserve 1/3 cup liquid; rinse and drain
1/4	c	Fresh basil leaves
		OR 1 1/2 tsp. dried basil
1	tb	Rosemary infused olive oil
		OR extra-virgin olive oil
		Plus 1/4 tsp. dried rosemary
1/4	ts	Salt
1/4	ts	Freshly ground black pepper
		Fresh vegetables and breadsticks

INSTRUCTIONS

MAKES 1 3/4 CUPS DAIRY-FREE
For a pretty presentation, spoon dip into a hollowed bell pepper or small
head of red cabbage. Arrange large leafy lettuce leaves in a shallow
basket. Place dip in center of basket and arrange crudit6s and bread sticks
attractively around dip.
In food processor, mince garlic. Add beans, basil, oil, salt and pepper;
process until well blended. Cover; chill at least 30 minutes or up to 8
hours. Serve dip at room temperature with crudities and bread sticks.
PER TABLESPOON: 27 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0
CHOL.; 20MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 61
Converted by MM_Buster v2.0l.

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