White Bean Dip
Perfect for special occasions and deceptively simple, this sophisticated bean dip appetizer mixes up quickly.
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
Servings:
Makes about 2 cups dip
Ingredients
-
1/4 cup soft bread crumbs
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2 tablespoons dry white wine or water
-
1 15- to 19-ounce can white kidney beans or Great Northern beans, rinsed and drained
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1/4 cup slivered almonds, toasted
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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3 cloves garlic, minced
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2 teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
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Fresh basil or oregano leaves (optional)
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1 recipe Tortilla Crisps and/or assorted vegetable dippers
Directions
1
In a small bowl combine bread crumbs and wine or water; set aside to soak for 10 minutes.
2
In a food processor or blender combine beans, almonds, lemon juice, olive oil, salt, cayenne pepper, and garlic. Cover and process or blend until almost smooth. Add bread crumb mixture; process until smooth. Stir in the 2 teaspoons oregano or basil. Cover and chill for 4 to 24 hours.
3
To serve, transfer bean mixture to a serving bowl. If desired, garnish with fresh basil or oregano leaves. Serve with Tortilla Crisps and/or vegetable dippers.
4
Makes about 2 cups dip
Nutrition Facts
Calories 57, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 2%, Iron 3%. Exchanges: Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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