White Bean & Pine Nut Dip

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* Exported from MasterCook *

 

White Bean & Pine Nut Dip

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 31

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup soft bread crumbs

2 tablespoons dry white wine or vegetable broth

15 ounces canned white kidney beans -- (cannellini)

OR great Northern beans -- rinsed and drained

1/4 cup fat-free dairy sour cream French

onion dip

3 tablespoons toasted pine nuts

1/8 teaspoon ground red pepper

2 teaspoons snipped fresh oregano or basil

OR 1/2 teaspoon dried oregano or basil -- crushed

1 large red or yellow or green sweet pepper -- (optional)

Snipped fresh chives -- (optional)

***TOASTED PITA CHIPS***

5 large pita bread rounds

cooking spray

paprika

 

Similar in consistency to hummus or Mexican bean dip, this easy blender dip

has a nutty herb flavor all its own.

 

In a small mixing bowl combine the bread crumbs and wine or vegetable

broth. Let stand for 5 minutes.

 

Meanwhile, in a blender container or food processor bowl combine beans,

sour cream pine nuts, arid ground red pepper. Cover and blend or process

until almost smooth. Add bread crumb mixture. Cover and blend or process

until smooth. Stir in the oregano or basil. Cover and chill for 2 to 24

hours to blend flavors.

 

To serve in pepper shell, place sweet pepper on its side; slice off the top

one-third of the pepper and preserve. Remove seeds arid membranes from

remaining pepper piece, leaving pepper whole, creating a boat. Spoon bean

mixture into pepper shell. If desired, finely chop reserved pepper

piece. Sprinkle chopped pepper and chives over dip. Serve with Toasted

Pita Chips. Makes 12 appetizer servings (1 1/2 cups).

 

Toasted Pita Chips: Split 5 large pita bread rounds in half

horizontally. Using a knife, cut each pita round half into 6

wedges. Arrange wedges in a single layer on ungreased baking

sheets. Spray pita wedges with nonstick spray coating. Lightly sprinkle

with paprika. Bake in a 350F oven for 12 to 15 minutes or until wedges are

crisp and golden. Makes 60 chips.

 

Preparation time for dip: 15 minutes. Chilling time: 2 hours.

 

Preparation time for chips: 5 minutes. Baking time: 12 minutes (per batch).

 

Per serving: 111 Calories; 2 G Total fat; 0 G Saturated fat; 0 MG

Cholesterol; 197 MG Sodium; 20 G Carbohydrate; 2 G Fiber; 5 G

Protein. Exchanges: 1 1/2 starch.

 

 

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