Herbed White Bean Dip with Crudites and Toasts

* Exported from MasterCook *

Herbed White Bean Dip with Crudites and Toasts

Recipe By : Bon Appetit Magazine June 1993 p. 118
Serving Size : 6 Preparation Time :0:00
Categories : Hors d'Oeuvres- Dips and Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces white kidney beans, canned, drained

1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and pepper, to taste
Cayenne pepper
Additional dried oregano, to taste
Crudites
Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and
pepper.

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and
chill. Let stand 30 minutes at room temperature before serving.)

Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

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