Thursday, February 18, 2010

White Bean Dip

Or Black bean dip, or ANY BEAN DIP… for that matter.

Grab your favorite beans,2-3 cups cooked, and smashed in a food processor or blender along with 1 small jar of roasted red peppers or a few oil packed sundried tomatoes, salt, pepper, 2 garlic cloves, some saute’d till brown onions and some Olive Oil, and whiz the heck out of it until its creamy and thick.

Transfer to a dish and refrigerate for about an hour… enjoy with celery stalks, endive spears, jicama sticks, carrot sticks, or pepper slices

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