Layered Kidney Bean Dip

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* Exported from MasterCook *

 

Layered Kidney Bean Dip

 

Recipe By :Sunset Cookbook Classics / pg. 17

Serving Size : 8 Preparation Time :0:15

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

1 clove garlic -- minced or pressed

2 ounces prosciutto -- chopped

1 tablespoon red wine vinegar

1 can kidney beans (15 1/2-oz.) -- drained (reserve

liquid)

1 tablespoon fresh basil leaves -- minced

1/8 teaspoon pepper

1 jar marinated artichoke hearts (6-oz.) -- drained and

cut in half

1 cup provolone cheese (4-oz.) -- shredded

 

Heat oil in a small frying pan over medium-high heat. Add garlic and

prosciutto and cook, stirring, until prosciutto is crisp (about 4 minutes).

Add vinegar and let cool.

 

In a large bowl, mash beans. Stir in 1/4 cup of the reserved liquid from

beans, prosciutto, basil, and pepper. Mound on a plate. Top with

artichoke and sprinkle with cheese.

 

Source:

" Appetizers "

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 2000 Sunset Publishing Corp. "

T(Cook Time):

" 0:04 "

 

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Per Serving (excluding unknown items): 25 Calories; 2g Fat (62.9% calories

from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 5mg

Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0