White Bean and Tomato Dip

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White Bean and Tomato Dip Ingredients

14 oz Great Northern beans,	1 Clove garlic
1/4 c Fresh lemon juice	1/2 ts Dried basil
2 tb Bread crumbs; dried	1/8 ts Ground red pepper; to taste
2 tb Chopped almonds; toasted	6 Pieces sun-dried tomatoes;

Instructions for White Bean and Tomato Dip

To make 1-1/2 cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth. Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.) Per tablespoon 44 calories, 0.7 g fat (14%) 0 mg Cholesterol, 9 mg Sodium, 1.6 g dietary fiber Cooks quick tip ^ To toast almonds, place them in a small nonstick skillet and cover over medium-low heat, shaking the skillet occasionally, until theyre golden, about 5 minutes. ^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper. (c) 1996 Rodale Press Preventions (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96] Recipe By : Quick & Healthy, Fall 1996 Posted to MC-Recipe Digest V1 #224 Date: Mon, 23 Sep 1996 13:47:05 -0700 (PDT) From: PatH NOTES : Show off this dip by serving in a sweet red pepper shell-half. Cut, remove seeds and membranes, rinse and dry. Use other half for crudites.

Main Ingredient: BeansCuisine: Uncategorized

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