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White bean & tomato dip

Yield: 24 Servings

Ingredients:

• 14 oz great Northern beans cooked : drained and rinsed
• 1/4 c fresh lemon juice
• 2 TB bread crumbs -- dried
• 2 TB chopped almonds -- toasted
• 1 clove garlic
• 1/2 ts dried basil
• 1/8 ts ground red pepper -- to : taste
• 6 pieces sun-dried tomatoes --

Instructions:

: chopped To make 1-1/2 cups of dip: Process beans lemon juice bread crumbs almonds garlic basil and pepper in a food processor until smooth. Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.) Per tablespoon 44 calories 0.7 g fat (14%) 0 mg Cholesterol 9 mg Sodium 1.6 g dietary fiber Cook's quick tip ^ To toast almonds place them in a small nonstick skillet and cover over medium-low heat shaking the skillet occasionally until they're golden about 5 minutes. ^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper. (c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat High Flavor Cooking. [mc-recipe: patH 23 Sep 96] Recipe By : Quick & Healthy Fall 1996 From: Date:

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