Free Recipe Provencal Bean Dip
Recipe Type: V Recipes
Recipe Preparation: chill
Cooking Ingredients for Provencal Bean Dip Recipe
1 sm Clov garlic; peeled
19 oz Canned cannellini beans
Reserve 1/3 cup liquid;
-rinse and drain
1/4 c Fresh basil leaves
OR 1 1/2 tsp. dried basil
1 tb Rosemary infused olive oil
OR extra-virgin olive oil
Plus 1/4 tsp. dried rosemary
1/4 ts Salt
1/4 ts Freshly ground black pepper
Fresh vegetables and
-breadsticks
Provencal Bean Dip Preparation
MAKES 1 3/4 CUPS DAIRY-FREE For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudit6s and bread sticks attractively around dip. In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudities and bread sticks. PER TABLESPOON: 27 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 20MG SOD.; 1G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 61 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Provencal Bean Dip?
If you know a better Provencal Bean Dip Recipe please comment below.