*  Exported from  MasterCook  *

              Herbed White Bean Dip with Crudites and Toasts

Recipe By     : Bon Appetit Magazine/  June 1993   p. 118
Serving Size  : 6    Preparation Time :0:00
Categories    : Hors d'Oeuvres- Bruschetta...    Hors d'Oeuvres- Dips, Spreads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        kidney beans, canned -- white (cannenlini)
                         -- drained
   1      tablespoon    fresh lemon juice
   1      clove         garlic -- minced
   1      teaspoon      olive oil
     1/2  teaspoon      ground cumin
     1/4  teaspoon      dried oregano
                        Salt and pepper -- to taste
                        Cayenne pepper
                        Additional dried oregano -- to taste
                        Crudites
                        Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and pepper. 

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill.)

Let stand 30 minutes at room temperature before serving.)
Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

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