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Cannellini And Smoked Whitefish Dip/spread

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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Seafood 1 Servings

INGREDIENTS

2 White sandwich bread, crusts
removed
2/3 c Milk, non-fat or milk
substitute
1 18-ounce cannellini beans
drained and rinsed
1 lb Smoked whitefish, all skin
and bones removed
1 t Minced fresh garlic
1 t Finely grated lemon zest
2 T Chopped fresh herbs such as
chives parsley tarragon
Salt and freshly ground
pepper
Bottled hot pepper sauce

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6309 (modified slightly)  Soak bread in milk
for a few minutes.  Add beans, whitefish, garlic and zest to a food
processor. Pulse to  coarsely chop. Add soaked bread and milk and
process until smooth.  Pulse in herbs and season to taste with salt,
pepper and drops of  pepper sauce. Store covered and refrigerated for
up to 5 days.  Yield: 3 cups  Posted to Digest eat-lf.v097.n178 by
"Tina D. Bell"  <tdbell@altair.csustan.edu> on Jul 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 3.6mg
Sodium: 413.2mg
Potassium: 374.1mg
Carbohydrates: 10g
Fiber: <1g
Sugar: 8.6g
Protein: 9.2g


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