Herbed White-Bean Dip
Yield: 11 servings
15 oz cannellini - (white kidney
-beans) -; rinsed, drained
1 tb fresh lemon juice
1 lg garlic clove; chopped
1 ts olive oil
1/2 ts ground cumin
1/4 ts dried oregano
1
cayenne pepper
1
additional dried oregano
Puree first 6 ingredients in processor until 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. Makes about 1-1/3 cups.
Maritime Crab Dip
Yield: 6 servings
4 oz cream cheese [125 g]
1/4 c
mayonnaise
3 tb chili sauce
1 ts fresh parsley, chopped
1/2 ts pepper
1/2 ts
dijon
mustard
12 oz canned crabmeat, drained
-2x6oz can; s
1
green onion, chopped
1/2 c
fresh bread crumbs
2 tb butter, melted
Serve this warm dip with crackers or with vegetable crudits or pita wedges. It may also be used as a topping for baked potatoes
In bowl, beat together cream cheese with mayonnaise until smooth. Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat
and onion; spoon into greased 2-cup ovenproof dish.
In small bowl, stir together bread crumbs with butter until evenly
moistened; sprinkle over crab mixture. Bake in 325F 160C oven for 20
minutes or until heated through. Broil for 1 minute, or until crumbs are golden brown.
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