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Tuscan Bean Dip

This recipes is designated "easy" in the "Three Rivers Renaissance cookbook IV" and no truer words were written. It's a great dip that young people might like because the ingredients -- plus pita bread of crackers -- can be kept on hand and popped into the food processor for an instant party for drop-in holiday guests. The red pepper flakes gives a little bite and there's a pleasant garlicky flavor.

1 14 ounce can white northern beans, drained
4 cloves garlic
1/4 cup olive oil
2 tablespoons white Worcestershire sauce
1 1/2 tablespoons white wine vinegar
2 teaspoons red pepper flakes
2 teaspoon dried thyme
2 teaspoon dried rosemary
Salt and pepper

Place beans and garlic in the bowl of a food processor. Add the olive oil, white Worcestershire sauce (we found this at Giant Eagle), vinegar, red pepper (if you don't like spicy foods, use less of this) and herbs. Process until thoroughly mixed. Season with salt and pepper. Serve with crackers or pita bread

Serves 6.

"Three Rivers Renaissance Cookbook IV" by Child Health Association of Sewickley.

Thursday, December 07, 2000

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