Title: White Bean and Herb Dip
Categories: None
Yield: 1 Servings

1 cn Cannellini beans; (16 ozs)
-OR 1 3/4 cups cooked white
-beans
Finely grated rind one lemon
2 tb Lemon juice; (2 to 3)
1 tb Extra-virgin olive oil
2 cl Garlic; minced
1/4 ts Fine sea salt
Freshly ground black pepper
2 tb Water; (2 to 3)
1/4 c Fresh minced herbs
Like parsley/basil or
-oregano

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