Cannellini and smoked whitefish dip/spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | White sandwich bread; crusts removed |
| ⅔ | cup | Milk (non-fat) or milk substitute |
| 1 | can | (18-ounce) cannellini beans; drained and rinsed |
| 1 | pounds | Smoked whitefish; all skin and bones removed |
| 1 | teaspoon | Minced fresh garlic |
| 1 | teaspoon | Finely grated lemon zest |
| 2 | tablespoons | Chopped fresh herbs such as chives, parsley, tarragon |
| Salt and freshly ground pepper | ||
| Bottled hot pepper sauce | ||
Directions
TOO HOT TAMALES SHOW #TH6309 (modified slightly) Soak bread in milk for a few minutes.
Add beans, whitefish, garlic and zest to a food processor. Pulse to coarsely chop. Add soaked bread and milk and process until smooth. Pulse in herbs and season to taste with salt, pepper and drops of pepper sauce.
Store covered and refrigerated for up to 5 days.
Yield: 3 cups
Posted to Digest eat-lf.v097.n178 by "Tina D. Bell" <tdbell@...> on Jul 14, 1997
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