---------- Recipe via Meal-Master (tm) v8.01
       Title: Herbed White-Bean Dip
  Categories: Dips, Appetizers, Vegetarian, Vegan, Low-fat
       Yield: 11 servings
      15 oz Cannellini
            -- (white kidney beans)
            -- rinsed, drained
       1 tb Fresh lemon juice
       1 lg Garlic clove; chopped
       1 ts Olive oil
     1/2 ts Ground cumin
     1/4 ts Dried oregano
            Cayenne pepper
            Additional dried oregano
   Puree first 6 ingredients in processor until 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.
   Makes about 1-1/3 cups.
   Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg;
   cholesterol, 0
   Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
   Typed for you by Karen Mintzias