White Bean And Herb Dip Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: Cannellini beans, (16 ozs) OR 1 3/4 cups cooked white beans
Finely grated rind one lemon,
2 tbsp: Lemon juice, (2 to 3)
1 tbsp: Extra-virgin olive oil,
2 centiliter: Garlic, minced
1/4 tsp: Fine sea salt,
Freshly ground black pepper,
2 tbsp: Water, (2 to 3)
1/4 cup: Fresh minced herbs,
Like parsley/basil or oregano,
Directions:
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" on Feb 7,
1998
Source from luhu.jp
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"
1998
Source from luhu.jp
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