White bean dip
Source of Recipe
Aunt Saunny
1/4 cup soft bread crumbs
2 tablespoons dry white wine or water
1 15- to 19-ounce can white kidney beans or Great Northern beans,
rinsed and drained
1/4 cup slivered almonds, toasted
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 cloves garlic, minced
2 teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried
oregano or basil, crushed
Fresh basil or oregano leaves (optional)
1 recipe Tortilla crisps and/or assorted vegetable dippers
1. Combine bread crumbs and wine; set aside for 10 minutes to soak.
2. In a food processor bowl or blender container combine beans,
almonds, lemon juice, olive oil, salt, red pepper, and garlic. Cover
and process or blend until almost smooth. Add bread crumbs mixture;
blend until smooth. Stir in the 2 teaspoons oregano. Cover and chill
for 4 to 24 hours.
3. To serve, transfer to a serving bowl. If desired, garnish with
fresh basil leaves. Serve with Tortilla crisps and/or vegetable
dippers.
Tortilla crisps: Cut each of twelve 7- or 8-inch flour tortillas
into 8 wedges. Spread 1/3 of the wedges in a 15x10x1-inch baking
pan. Bake in a 350 oven 5 to 10 minutes or until dry and crisp;
cool. Repeat with remaining wedges. Store in an airtight container
at room temperature up to 4 days or freeze up to 3 weeks.
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