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South-Of-The-Border White Bean Dip
- 16 oz Can white beans
- 1 tb Olive oil
- 3 Garlic cloves
- 4 oz Can diced green chiles
- 4 oz Jar roasted red peppers
- 1/3 c Thinly sliced scallions
- 1/2 ts Dried thyme
- 1/2 ts Salt
- 1/2 ts Black pepper, freshly ground
- -Batter
INSTRUCTIONS:
Rinse the beans and drain well; peel and slice the garlic cloves; drain the green chiles; drain and dice the red peppers.
Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles,
roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and
oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in
a food processor, until coarsely pureed. Serve at room temperature. This recipe yields about 3 cups of bean dip. Content per
Serving (serving size, 1/4 cup): calories - 43.
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