White Bean Dip
Recipe from Better Homes and Gardens

Perfect for special occasions and deceptively simple, this sophisticated bean dip appetizer mixes up quickly.


White Bean Dip

by 2  people

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Servings: Makes about 2 cups dip
Prep Time: 20 mins
Total Time: 4 hrs 20 mins
Related Categories: Bean Dip, Beans, Dips and Spreads, Low Calorie, Low Fat, March Madness, Vegetarian Beans and Lentils

 
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Ingredients
  • 1/4 cup
    soft bread crumbs
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  • 2 tablespoons
    dry white wine or water
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  • 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
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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 information
Per serving: 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
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