J
jadaore
Guest
White Bean Dip
from The One-Armed Cook, a cookbook catering to parents of young tadpoles, but essentially it's fast and easy, but not boring, recipes. My friend said everything she's tried so far has been very good.
1/4 cup plain breadcrumbs
2 Tbsp dry white wine or water
1 (15-19 oz) can cannellini beans or Great Northern beans, rinsed and drained
1/4 cup slivered almonds
1 tsp minced garlic
2 Tbsp lemon juice
2 Tbsp olive oil
1/8 tsp ground red pepper
1/2 tsp dried basil
1/4 tsp salt
In a small bowl, combine breadcrumbs and wine or water; set aside.
Place remaining ingredients in a food processor or blender container and process or blend until almost smooth.
Add the breadcrumb mixture.
Process or blend again until smooth, stopping to scrape down the sides.
Place in serving bowl, cover with plastic wrap, and chill 3 hours.
from The One-Armed Cook, a cookbook catering to parents of young tadpoles, but essentially it's fast and easy, but not boring, recipes. My friend said everything she's tried so far has been very good.
1/4 cup plain breadcrumbs
2 Tbsp dry white wine or water
1 (15-19 oz) can cannellini beans or Great Northern beans, rinsed and drained
1/4 cup slivered almonds
1 tsp minced garlic
2 Tbsp lemon juice
2 Tbsp olive oil
1/8 tsp ground red pepper
1/2 tsp dried basil
1/4 tsp salt
In a small bowl, combine breadcrumbs and wine or water; set aside.
Place remaining ingredients in a food processor or blender container and process or blend until almost smooth.
Add the breadcrumb mixture.
Process or blend again until smooth, stopping to scrape down the sides.
Place in serving bowl, cover with plastic wrap, and chill 3 hours.