White Bean Dip
- Thursday, April 23, 2015
WHITE BEAN SALAD
By Susan Belsinger
15 oz can Cannellini beans
½ cup celery chopped fine
2 Tablespoon diced onion
1 clove garlic, pressed
1-2 Tablespoon Mayo
½ teaspoon Dijon style mustard
¼ teaspoon Hungarian Paprika
¼-1/2 teaspoon salt
Fresh ground pepper
1 teaspoon minced Savory (or Marjoram)
1 Tablespoon minced Parsley
2 Tablespoon minced sweet pickle
Drain and rinse beans, put in med bowl & mash about half of beans with a fork, add the rest of ingredients and stir to blend. Refrigerate at least 30 minutes before using. It will keep up to 3 days in refrigerator.
Use as sandwich spread, on crackers, on pita or in a tomato, just as you might use tuna salad.
Courtesy of Deborah Brooks