Recipe By : Dallas Morning News
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can reduced-sodium chicken broth -- 14 1/2oz.
1 medium potato, peeled, chopped -- 1 1/2 sticks
1 large clove garlic
1 can cannellini beans, drained and rinsed -- 19oz.
juice of 1 large lemon
1 teaspoon dried thyme
Place broth and potato in saucepan; bring to boil. Reduce heat; simmer until
potatoes are very tender (about 15 minutes). Drain. Mince garlic in food
processor. Add potatoes and remaining ingredients; process until smooth.
Serve with pita bread, or spread on fresh or toasted slices of a crusty
baquette.
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Here are some bean dip tips:
#Spread white bean dip onto freah or toasted French bread rounds. Top with
arugula. Serve as an appetizer, snack or with a big salad for a light
Mediterranean meal.
#Stuff pita pockets with bean dip and fresh vegetables for a crunchy
sandwich.
#Spread black bean dip on a tortilla and sprinkle with chopped avocado,
tomato and red onion. Roll or wrap up.
#Make a Cajun-inspired wrap of red bean dip and rice with fresh green onions
and bell peppers.
