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Ingredients
| bread crumbs: 1/4 cup |
| whole milk: 2 tsp |
| kidney beans: 15 oz |
| sour cream: 1/4 cup |
| dried pine nuts: 3 Tbl |
| garlic (crushed): 1/4 tsp |
| cayenne pepper: 1/8 tsp |
| dried oregano (ground): 2 tsp |
Pine nut-white bean dip
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
In a small bowl, combine bread crumbs and milk. Cover and let stand for 5 minutes.
Meanwhile, in a blender or food processor, combine beans, sour cream, the 3 tablespoons pine nuts, the seasoning blend, and cayenne pepper. Cover and blend or process until nearly smooth. Add bread crumb mixture. Cover and blend or process until smooth. Stir in chopped or dried oregano or basil. Cover and chill for 2 hours to blend flavors.
If desired, sprinkle with additional pine nuts and garnish with basil or oregano leaves. Serve with assorted vegetable dippers.
Make-Ahead Directions: Prepare as directed through Step 2, except chill for up to 24 hours. Serve as directed in Step 3.