| 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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