s Smashing Bean Dip s   


Pretty, unusual, and quite healthy these bean-topped veggie slices are a nice change from the classic carrot sticks and ranch dip tray.
 Yields: 10 Servings

Ingredients

2 teaspoons Curry powder
1 Tbsp. extra virgin olive oil
1 15 oz. can Cannellini beans rinsed and drained
1/2 cup walnuts or pecans toasted
1/2 cup extra virgin olive oil
3 Tbsp. lemon juice
3 cloves garlic minced
1 small yellow summer squash or zucchini cut diagonally into slices
Curry powder
Sea salt
Parsley


 
Instructions
 1. In a small skillet cook curry powder in 1 tablespoon hot olive oil until fragrant.

2. In a food processor combine curry powder mixture, beans, walnuts, 1/2 cup olive oil, lemon juice, and garlic. Cover and process until almost smooth, scraping down sides as needed.

3. Serve bean mixture atop summer squash slices. Sprinkle with additional curry powder and sea salt and garnish with parsley if desired.


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Better Homes and Gardens

Cuisine :   American    

Main Ingredient :   Beans
Bean dip can easily be made ahead and refrigerated until serving time. Looses some flavor after 2-3 days, so don't keep it too long.