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White Bean and Herb Dip

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Fresh herbs and creamy-white beans make a highly flavored dip. Serve with a selection of raw or lightly steamed vegetables, over pasta or as a dip for crackers or chips. To make a tasty thick sandwich spread, omit the oil.

1 cup cooked cannelloni or navy beans, drained
2 cups fresh basil or cilantro leaves (or a combination of Italian parsley and tarragon, lovage, oregano or savory)
1/4 cup extra virgin olive oil
3 cloves garlic
2 tablespoons lemon juice
Sea salt and freshly ground pepper

Combine the ingredients in a food processor to create a fairly smooth puree. Set aside for 15 minutes for the flavors to meld. Serve.

May you be well nourished,

Rebecca Wood

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