Mod Veg Kitchen: White Bean Dip with Dill, Lemon. and Garlic

[Guest guest]

* Exported from MasterCook Mac *

 

White Bean Dip with Dill, Lemon. and Garlic

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p236

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Dips

 

Amount Measure Ingredient -- Preparation Method

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

3 cups cooked white beans -- drained

- from 1 cup dried beans

3 tablespoons freshly squeezed lemon juice

3 tablespoons extra virgin olive oil -- plus

1 teaspoon extra virgin olive oil

2 tablespoons chopped dill

2 cloves garlic -- crushed

finely grated zest of 1 lemon

coarse sea salt

freshly milled black pepper

paprika

 

Serves 6 to 8.

 

White beans are Italian favorites, especially among the Tuscans, who

are jokingly called mangiafagioli (bean eaters) by their countrymen.

Although in recent history beans have widely been considered peasant

fare, when they first came to Italy in the sixteenth century, the

reigning Duke of Florence declared beans very fashionable.

 

In this zesty springtime dip, creamy textured white beans are

enlivened with plenty of fresh dill and lemon. Server with Pita

Toasts (see recipe).

 

 

To prepare the dip, puree the beans in a food mill or mash by hand in

a medium bowl. Add the lemon juice, 3 tablespoons of the oil, dill,

garlic cloves, lemon zest, 1 1/4 teaspoons salt, and pepper to taste.

Transfer to a serving bowl and refrigerate until you are ready to

serve.

 

Just before serving, season with additional salt to taste, dust with

paprika,and drizzle with the remaining teaspoon of oil.

 

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

 

 

Per serving (excluding unknown items): 192 Calories; 8g Fat (36%

calories from fat); 9g Protein; 23g Carbohydrate; 0mg Cholesterol;

6mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat

 

 

_____