Judges: Wes and Abby
Rating: (out of 4 hearts) - Neither Wes nor I were jumping up and down with this dip. I prefer hummus and Wes got heart burn. The consistency was supposed to be smoother, but I made it during Max's nap and didn't want the food processor to wake him up.
1/4 c. soft bread crumbs
2 Tbsp. dry white wine or water (I used water)
1-15 oz. can white kidney beans or Great Northern beans, rinsed and drained (I used Great Northern beans)
1/4 c. slivered almonds, toasted
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. ground red pepper
3 cloves garlic, minced
1/2 tsp. dried oregano or basil (I used oregano)
Tortilla crisps or veggies
1. Combine bread crumbs and wine/water; set aside for 10 minutes to soak.
2. In food processor or blender combine beans, almonds, lemon juice, olive oil, salt, red pepper and garlic. Cover and process/blend until almost smooth. Add bread crumb mixture; blend until smooth. Stir in the 2 tsp. of oregano. Cover and chill for 4 to 24 hours.
3. Serve with tortilla crisps or veggies.
From Better Homes and Gardens Cook Book