| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Prevention |
24 |
Servings |
INGREDIENTS
| 14 |
oz |
Great Northern beans, cooked; drained and rinsed |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Bread crumbs; dried |
| 2 |
tb |
Chopped almonds; toasted |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Dried basil |
| 1/8 |
ts |
Ground red pepper; to taste |
| 6 |
|
Pieces sun-dried tomatoes; chopped |
INSTRUCTIONS
To make 1-1/2 cups of dip: Process beans, lemon juice, bread crumbs,
almonds, garlic, basil and pepper in a food processor until smooth. Stir in
tomatoes. Cover and chill until ready to serve. (At least 1 hour.)
Per tablespoon
44 calories, 0.7 g fat (14%) 0 mg Cholesterol, 9 mg Sodium, 1.6 g
dietary fiber
Cook's quick tip ^ To toast almonds, place them in a small nonstick skillet
and cover over medium-low heat, shaking the skillet occasionally, until
they're golden, about 5 minutes. ^ A drop of hot-pepper sauce (like
Tabasco) may replace the ground red pepper.
(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High
Flavor Cooking. [mc-recipe: patH 23 Sep 96]
Recipe By : Quick & Healthy, Fall 1996
Posted to MC-Recipe Digest V1 #224
Date: Mon, 23 Sep 1996 13:47:05 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Show off this dip by serving in a sweet red pepper shell-half. Cut,
remove seeds and membranes, rinse and dry. Use other half for crudites.
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