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Recipe(tried): Tuscan Bean Dip

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Tuscan Bean Dip (will last in the refrigerator 2 or 3 days)

2, 15.5 oz. cans cannellini beans, rinsed and
drained
1/2 to 3/4 c. extra-virgin olive oil
2 cloves garlic, minced
2 Tbl. chopped fresh sage
Salt to taste

In a food processor, puree the beans, adding the olive oil through the feed tube until the mixture is creamy. Mix in the garlic and sage. Season with salt if desired. Place in a container with a tight fitting lid and refrigerate. Serve cold. This is best if made a day ahead of time to give the flavors time to "marry."
MsgID: 3123707
Shared by: Jackie/MA
In reply to: Recipe: Recipes Using Fresh Herbs (8)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Recipes Using Fresh Herbs (8)
  Betsy at Recipelink.com
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8 Recipe(tried): Tuscan Bean Dip
  Jackie/MA
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