Bean and Basil Dip

Ingredients

  • 1 cup canned low-sodium kidney or cannellini beans
  • 1/3 cup Florida  basil leaves
  • 1 clove chopped garlic
  • 1/4 cup plive oil
  • Salt and pepper to taste
  • Your favorite Florida vegetables (blanched green beans, carrots, broccoli, etc)

Preparation

  • Drain and thoroughly rinse the beans
  • In food processor add all ingredients accept oil and puree
  • Slowly add the olive oil with the food processor on until completely smooth
  • Taste and adjust seasoning with salt and pepper
  • Serve as a dip with your favorite veggies

Yield 4 Servings

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