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School Lunches
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White Bean Dip
with Sun-Dried Tomatoes
Ingredients
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3 (15-ounce) cans white beans, drained & rinsed
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1/4 cup fresh lemon juice
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1/2 cup olive oil
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1/4 cup sun-dried tomatoes, finely minced
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3 cloves garlic, finely minced
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 tablespoon dried basil
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1 teaspoon salt
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Freshly ground pepper to taste
Method
Puree beans in a food processor with the lemon juice. With machine running,
drizzle in the oil; run until smooth. Scrape the mixture into a bowl, then stir
in the tomatoes, garlic, cumin, chili powder and basil. Add salt and pepper to
taste. Serve with crackers or fresh vegetables.
Yield: 4 servings
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