| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 2 |
ts |
Minced garlic (probably MORE, MORE, MORE 🙂 |
| 1/4 |
ts |
Crushed red pepper |
| 2 |
cn |
(16 or 19 oz) cannelini beans, drained and rinsed |
| 1/3 |
c |
Packed fresh cilantro leaves |
| 3 |
tb |
Fresh lime juice |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
(from Ladie's Home Journal, June 1997)
Heat oil over medium heat. Add garlic and pepper. Cook 30 seconds until
fragrant. Remove from heat. Place beans, cilantro, lime juice and salt in
food processor. Add oil mixture and process until mixture is smooth. Serve
or refrigerate up to 24 hours. Let stand for 1 hr at room temp.
I will serve the dip with fresh veggies (carrots, celery, brocolli etc) or
with "sesame crisps" (flour tortillas that have been brushed with beaten
egg white, sprinkled with sesame seeds and baked until lightly browned and
then broken into serving size pieces).
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Nov 25, 1997
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