Staying with Citrus / Citrus, Herb & Bean Dip

Oh dreary Canadian weather, where art though spring? This week I am staying with citrus.

Appetizer - Fresh Herb & Bean Dip

Equipment: Large bowl

Servings: 8-12

Ingredients

1 19 oz can cooked white kidney beans, drained, rinsed ( 1 cup)

2 cloves garlic

Zest & juice from 1 lemon (1Tbsp zest, 1 Tbsp juice)

¼ tsp cayenne pepper

½ tsp salt

2 Tbsp olive oil

1/3 cup packed fresh herbs, flat leaf parsley or basil or favorite delicate herb

French Stick / Fresh Veggies

Order of Events

1. Put all ingredients into a food processor or blender and blend until mixed through.

2. Put dip into a serving bowl and rest in the fridge 1 hour before serving.
3. Slice French stick into rounds and slice each round in half.
4. Serve Fresh Herb & Bean dip with chunks of French sticks.
5. Assemble the appetizer plate. Each plate should have a dollop of bean dip, garnished with lemon zest and parsley, vegetable sticks, French sticks, olives