Crudites with Garlicky White Bean Dip

Ingredients

• 1 Tbsp olive oil, extra-virgin
• 3 medium garlic cloves, minced
• 15 1/2 oz canned cannellini beans, drained and rinsed
• 1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/2 tsp paprika, or chopped fresh parsley (optional)
• 1 small yellow peppers, or red pepper, cut into thick slices
• 12 average cherry tomatoes
• 1 small cucumbers, cut into spears
• 3 medium carrots, peeled and cut into sticks

Directions

1. To prepare dip, heat olive oil in a small saucepan over medium heat and sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
2. In a food processor, combine garlic-olive oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency. Season to taste.
3. Transfer dip to a bowl and garnish with paprika or chopped parsley, if desired. Place dip on serving platter and arrange pepper, tomatoes, cucumber, and carrots around it.

Serves | 4
POINTS per serving | 3

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse