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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 8 |
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A really simple creamy cilantro vegetarian dip - serve it with a selection of raw vegetables as part of a buffet. Serve with a selection of raw vegetables, chopped into crudités. Such as zucchini, fennel, radicchio, baby corn, small pak choi leaves, radishes, baby mushrooms, cucumber and cherry tomatoes. To freeze: Make each dip and freeze in separate airtight, freezerproof containers for up to one month. Thaw dip overnight in the fridge. Spoon into a serving dish. Drizzle with a little extra virgin olive oil and garnish with a wedge of lime. Ingredients:
14 ounces cannellini beans, drained and rinsed |
1 cup creme fraiche |
2 tablespoons olive oil |
1 garlic clove, crushed |
1/2 lemon, juice |
2 ounces fresh cilantro |
Directions:
1. Put all the ingredients forinto a food processor or blender.
2. Season with freshly ground black pepper and whiz. Put into an airtight container.
3. Serve as above in recipe description.
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