| 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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