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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great with fresh veggies or as a sandwich spread, this dip brings a touch of sophistication and loads of flavor to any meal. âSarah Klier, Grand Rapids, Michigan Ingredients:
1/4 cup soft bread crumbs |
2 tablespoons dry white wine or water |
2 tablespoons olive oil |
2 tablespoons lemon juice |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
4-1/2 teaspoons minced fresh parsley |
3 garlic cloves, peeled and halved |
1/2 teaspoon salt |
1/2 teaspoon snipped fresh dill or 1/4 teaspoon dill weed |
1/8 teaspoon cayenne pepper |
assorted fresh vegetables |
Directions:
1. In a small bowl, combine bread crumbs and wine. In a food processor, combine the oil, lemon juice, beans, parsley, garlic, salt, dill and cayenne; cover and process until smooth. Add bread crumb mixture; process until blended. Serve with vegetables. Yield: 1-1/2 cups.
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