WHITE BEAN DIP {aarp}

By grinder

Serve this savory dip with toasted baguette slices on the side. Or spread the bean dip on the bread cut into 4” thick pieces and arrange on a large plate. Dip keeps, refrigerated, about three days.

Ingredients

• 1 can cannellini beans, drain, rinse
• 2 garlic cloves, roughly chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon five-spice powder
• 1 lemon, juice of
• 1 tablespoon olive oil
• Salt to taste
• 1 tablespoon chopped fresh cilantro

Preparation

Step 1

In a food processor combine beans, garlic, cumin and five-spice powder; process until pureed. Add lemon juice and process to blend. With processor running, dribble in the oil. Season to taste with the salt. Transfer to a bowl, or spread on baguette slices. Sprinkle with the cilantro and serve.