 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Dips & Spreads, Vegetarian] -> [Herbed white-bean dip Recipe] |
Herbed white-bean dip
|
| Artist: |
_ |
Yield: |
11 |
| Categories: |
Appetizers, Dips & Spreads, Vegetarian |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 15
| oz | Cannellini | | | -- (white kidney beans) | | | -- rinsed, drained | | 1
| tbsp | Fresh lemon juice | | 1
| large | Garlic clove, chopped | | 1
| tsp | Olive oil | | 1/2
| tsp | Ground cumin | | 1/4
| tsp | Dried oregano | | | Cayenne pepper | | | Additional dried oregano |
|
Procedures:
| 1 | Puree first 6 ingredients in processor until smooth. | | 2 | Season with salt and pepper. | | 3 | Transfer mixture to shallow bowl. | | 4 | (can be made 1 day ahead. | | 5 | Cover and chill. | | 6 | Let stand 30 minutes at room temperature before serving). | | 7 | Sprinkle with cayenne pepper and additional oregano. | | 8 | Makes about 1-1/3 cups. | | 9 | Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg; cholesterol, 0 |
|
|
|
|
|
|
|
|
|
|
