Title: White Bean and Tomato Dip
Categories: Beans, Prevention
Yield: 24 Servings

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

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

Cook's quick tip ^ To toast almonds, place them in a small nonstick skillet
and cover over medium-low heat, shaking the skillet occasionally, until
they're golden, about 5 minutes. ^ A drop of hot-pepper sauce (like
Tabasco) may replace the ground red pepper.

(c) 1996 Rodale Press Prevention's (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.