 |
White bean and tomato dip
Recipe By : Quick & Healthy, Fall 1996
Serving Size : 24 Preparation Time :0:00
Categories : Beans Prevention
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces great Northern beans, cooked -- drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons bread crumbs -- dried
2 tablespoons chopped almonds -- toasted
1 clove garlic
1/2 teaspoon dried basil
1/8 teaspoon 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]
- - - - - - - - - - - - - - - - - -
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.
|
