Provencal bean dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Clov garlic; peeled |
| 19 | ounces | Canned cannellini beans |
| Reserve 1/3 cup liquid; rinse and drain | ||
| ¼ | cup | Fresh basil leaves |
| OR 1 1/2 tsp. dried basil | ||
| 1 | tablespoon | Rosemary infused olive oil |
| OR extra-virgin olive oil | ||
| Plus 1/4 tsp. dried rosemary | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| Fresh vegetables and breadsticks | ||
Directions
MAKES 1¾ CUPS DAIRY-FREE
For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudit6s and bread sticks attractively around dip.
In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudities and bread sticks.
PER TABLESPOON: 27 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 20MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 61 Converted by MM_Buster v2.0l.
Related recipes
- Bean-and-roasted red pepper dip
- Beau's jalapeno bean dip
- Block bean dip
- Fantastic bean dip
- Fava bean dip
- Garlicky white bean dip
- Herbed white bean dip
- Herbed white-bean dip
- Hot bean dip
- Mashed bean dip
- Mexican bean dip
- Provencal bean pot
- Smoked bean dip
- Spicy bean dip
- String bean provencal
- Tex-mex bean dip
- White bean & tomato dip
- White bean and herb dip
- White bean and tomato dip
- White bean dip