White Bean Dip


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