| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Cannellini beans, 16 ozs | |
| OR 1 3/4 cups cooked | ||
| white | ||
| beans | ||
| Finely grated rind one lemon | ||
| 2 | T | Lemon juice, 2 to 3 |
| 1 | T | Extra-virgin olive oil |
| 2 | Garlic, minced | |
| 1/4 | t | Fine sea salt |
| Freshly ground black pepper | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1623
Calories From Fat: 44
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 1166.2mg
Potassium: 1682.9mg
Carbohydrates: 328.9g
Fiber: 39g
Sugar: 3.2g
Protein: 63.6g