marinated MUSHROOM and White BEAN dip Recipe
Alfresco in your garden or terrasse with a few spreads and dips.
For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to:
http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html
Servings: 1-1/2 cups/ 750ml
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Ingredients
- . >(American / Metric measures)<
- . 1 cup (250ml) marinated mushrooms, lightly strained of its oil
- . 2 cups (500ml) cooked White 'Navy' beans
- . 1/4 cup (40g) roasted almonds
- . 2 Tbsps. (30ml) e.v.Olive oil
- . 2 Tbsps. (30ml) oil vinegar (from jar)
- . 2 tsps. (10ml) Dijon mustard
- . 2 tsps. (10ml) Apple cider vinegar
- . 1 Tbsp. (15ml) mild Honey
- . 1/2 tsp. (2.5ml) sea salt
- . 1/2 tsp. (2.5ml) granulated garlic powder
- . 1/4 tsp. (1.75ml) dried basil
- . 1/4 tsp. (1.75ml) dried marjoram
- . 1/4 tsp. (1.75ml) dried sage
- . olive oil, roasted almonds or mushroom for garnish
Directions
- . Place ALL ingredients in a food processor.
- . Pulsate a few times before continual whirling at a medium-high speed until buttery smooth.
- . Either serve right away or cover and refrigerate for up to 5 days.
- . Before serving, bring the spread at slight room temperature before serving.
- . Happy moments from Claudia's kitchen...FOODESSA.com
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