White Bean & Garlic Dip

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White Bean & Garlic Dip

 

 

400 g (14 oz) can cannellini beans, rinsed

2 cloves garlic, chopped

1/4 cup plain soy yogurt

finely grated zest and juice of 1 small lemon

1/4 cup chopped fresh basil

salt, to taste

paprika, to sprinkle

8 GF vegan dolmades, well drained, to serve

 

 

1. Process beans with garlic, yogurt, zest, juice and basil until

combined.

 

2. Season to taste with salt.

 

3. Transfer dip to a bowl; sprinkle with paprika. Serve with dolmades.

 

 

 

NOTE: Chop basil just before adding to the food processor.

 

TIP: Look for canned dolmades in the pickle aisle; drain them well on

paper towels to remove excess oil. Alternatively, make your own. See

the " Appetizers & Snacks " folder.

 

 

 

Makes about 1 cup. Serves 4.