*  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]
 
 
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 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.