|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories: 130
Fat: 8g
Cholesterol: 0mg
Sodium: 200mg
Carbohydrate: 9g
Fiber: 2g
Protein: 5g
Soy Protein: 3g
|
|
| |
| |
This recipe is: |
| |
Low
Cholesterol
Low Sodium
Vegetarian |
|
| |
|
|
| |
|
|
Recipes - Soups
Salads and Sauces
|
Tuscan
White Bean Dip
|
| by
Kathy Farrell-Kingsley |
| Serves: 8 |
| |
| For
a pretty presentation, spoon dip into a hollowed
small head of red cabbage. Arrange leafy lettuce
leaf in a shallow basket. Place dip in center
of basket and arrange crudites and bread sticks
attractively around dip. The pita thins may
be made one week in advance and kept in an
airtight container. |
| |
| Measures
Translation Table |
| |
| Ingredients: |
1 clove
garlic, coarsely chopped
15-oz. can cannellini beans or small white
beans
1 pkg. Mori-Nu®
Silken Firm Lite Tofu
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
sixteen 4-inch pita loaves |
| |
| Instructions: |
- In a food processor, mince the garlic.
Add the beans, reserved liquid, tofu,
basil, 2 tablespoons olive oil, rosemary,
salt and pepper; process until well blended.
Transfer mixture to a medium bowl. Cover;
chill at least 30 minutes or up to 8 hours.
- Preheat the oven to 400°F. Halve
the pita loaves horizontally, forming
32 rounds, and brush the rough side of
each round lightly with some of the remaining
olive oil. Cut each round into long thin
triangular strips with scissors and arrange
in a single layer on baking sheets. Bake
the strips for 6-10 minutes, or until
they are golden. Transfer the baking sheets
to wire racks and let cool. Serve dip
at room temperature with pita triangles.
|
|
