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- Bruschetta... Hors d'Oeuvres- Dips, Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces kidney beans, canned -- white (cannenlini)
-- 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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