| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | cn | Cannellini beans; (16 ozs) OR 1 3/4 cups cooked white beans |
| Finely grated rind one lemon | ||
| 2 | tb | Lemon juice; (2 to 3) |
| 1 | tb | Extra-virgin olive oil |
| 2 | cl | Garlic; minced |
| 1/4 | ts | Fine sea salt |
| Freshly ground black pepper | ||
| 2 | tb | Water; (2 to 3) |
| 1/4 | c | Fresh minced herbs |
| Like parsley/basil or oregano |
INSTRUCTIONS
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@prodigy.com Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7, 1998
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