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Cannellini Bean Dip




Source of Recipe


suzanne somers


Recipe Introduction


The wonderful flavor of cannellini beans with fresh sage reminds me of our summer vacations in Tuscany, Italy. That’s where I first tasted them, and now they are part of my regular menus. I like them best with Roasted Red Peppers and Grilled Bread. This dip is also perfect when simply served with vegetables or used as a nonfat sandwich spread. For a lovely appetizer, try a dollop wrapped in red leaf lettuce with a tomato slice. Delicious!



List of Ingredients




3 cups cooked cannellini beans (or any other white beans)
1 garlic clove
Juice from 1 lemon
2 tablespoons chopped fresh sage (or parsley)
Salt and freshly ground black pepper


Recipe





Place all the ingredients in a food processor or blender. Puree until smooth. Adjust seasonings to taste, and add more lemon juice if desired.