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Title: White Bean And Herb Dip
Yield: 1 Servings

Ingredients

      1 cn cannellini beans; (16 ozs)
           -or 1 3/4 cups co
      1    finely grated rind one lemon
      2 tb lemon juice; (2 to 3)
      1 tb extra-virgin olive oil
      2 cl garlic; minced
    1/4 ts fine sea salt
      1    freshly ground black pepper
      2 tb water; (2 to 3)
    1/4 c  fresh minced herbs
      1    like parsley/basil or
           -oregano

Instructions

Recipe by: San Diego Union-Tribune If using canned beans, drain and rinse
in cool water. Combine all ingredients except water and herbs in a blender
or food processor until smooth. With motor running, gradually add water
until a smooth, light consistency is reached.

Dip can be made a day in advance, covered and refrigerated. Bring to room
temperature and stir in the herbs right before serving with fennel sticks,
endive leaves and slices of red and green pepper. 8 servings. Per serving:
55 calories, 2 g fat, 0 mg cholesterol, 160 mg sodium. jmerrill@prodigy.com
Posted to MC-Recipe Digest by "M. Hicks" on Feb 7,
1998

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