*  Exported from  MasterCook  *

                       White bean and tomato dip

Recipe By     : Quick & Healthy, Fall 1996
Serving Size  : 24   Preparation Time :0:00
Categories    : Beans                            Prevention
               Snacks

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 14      ounces        great Northern beans, cooked -- drained and rinsed
    1/4  cup           fresh lemon juice
  2      tablespoons   bread crumbs -- dried
  2      tablespoons   chopped almonds -- toasted
  1      clove         garlic
    1/2  teaspoon      dried basil
    1/8  teaspoon      ground red pepper -- to taste
  6      pieces        sun-dried tomatoes -- chopped

To make 1-1/2 cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth. Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.)

Per tablespoon
44 calories, 0.7 g fat (14%)
0 mg Cholesterol, 9 mg Sodium, 1.6 g dietary fiber

Cook's quick tip
^ To toast almonds, place them in a small nonstick skillet and cover over medium-low heat, shaking the skillet occasionally, until they're golden, about 5 minutes.
^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper.

(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96]


                  - - - - - - - - - - - - - - - - - -

NOTES : Show off this dip by serving in a sweet red pepper shell-half. Cut, remove seeds and membranes, rinse and dry. Use other half for crudites.