*  Exported from  MasterCook  *

             Herbed White Bean Dip with Crudites and Toasts

Recipe By     : Bon Appetit Magazine   June 1993   p. 118
Serving Size  : 6    Preparation Time :0:00
Categories    : Hors d'Oeuvres- Dips and Spreads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 15      ounces        white kidney beans, canned, drained

  1      tablespoon    fresh lemon juice
  1      clove         garlic, minced
  1      teaspoon      olive oil
    1/2  teaspoon      ground cumin
    1/4  teaspoon      dried oregano
                       Salt and pepper, to taste
                       Cayenne pepper
                       Additional dried oregano, to taste
                       Crudites
                       Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and
pepper.

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and
chill. Let stand 30 minutes at room temperature before serving.)

Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

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