Guest guest Posted March 27, 2001 Report Share Posted March 27, 2001 * Exported from MasterCook * Cannellini Bean Dip Recipe By :The Vegan Cookbook - Nicola Graimes Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 oz can cannelini beans grated zest and juice of 1 lemon 2 tablespoons olive oil 1 garlic clove -- finely chopped 2 tablespoons chopped fresh parsley red Tabasco sauce, to taste cayenne pepper salt and freshly ground black pepper Drain the cannellini beans in a sieve and rinse them well under cold running water. Transfer to a shallow bowl. Use a potato masher to roughly puree the beans, then stir in the lemon zest, juice, and olive oil. Stir in the garlic and parsley. Add Tabasco sauce and salt and pepper. Spoon the dip into a bowl and dust lightly with cayenne pepper. Chill until ready to serve. Description: " Spread this soft bean dip or pate on wheat crackers or toasted pitas. Alternatively, it can be served with wedges of tomato and a fresh green salad. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 7g Fat (31.4% calories from fat); 10g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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