Looking for a Great Springtime Appetizer?
Here's a recipe from The Southern Sass Cookbook.
This bean dip is great served with whole grain crackers and veggie
sticks for a quick appetizer or healthy snack.
It's also great used as a spread in sandwiches made with pita bread
or wraps (think turkey and Swiss cheese, rotisserie chicken and
sharp cheddar, or veggies such as roasted red peppers,
cucumbers, tomatoes and feta cheese).
Wow! White Bean Dip

1 (19-oz.) can cannellini beans, drained and rinsed
3 tablespoons fresh lemon juice
3 teaspoons extra-virgin olive oil
2 cloves garlic, chopped
1 teaspoon rosemary, fresh or dried
Kosher salt and fresh ground pepper, to taste
Dash of hot sauce, optional

Combine beans, lemon juice, 2 teaspoons of the olive oil, garlic, rosemary and a pinch of salt and pepper
in a food processor.  Process until smooth.  Taste and add salt and pepper to taste, and hot sauce if
desired.  Pulse until combined.

Spread into a serving bowl and drizzle with remaining oil on top.  Serve with chips and/or veggies.

Makes 2 1/2 cups.
Copyright 2005 by Darlene Hardister-Heumann
For more healthy and delicious
ideas, check out
The Southern Sass Cookbook,
It's All in the Sass!
Click here for more info.

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