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Monday, March 14, 2011

Balsamic Bean Dip with Fresh Veggies

Balsamic Bean Dip with Fresh Veggies

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1-2  tablespoons balsamic vinegar plus extra for drizzling
¼ cup sun dried tomatoes. Oil reserved for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Whole grain pita bread, cut into wedges or or pita chips
Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.

Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

To find more recipes/nutritional counseling from Irene: wellnesstree@yahoo.com

Once a month if you're in the Northern New Jersey area, you can cook with Irene, I love to!  (Irene can also cook privately and shop healthily for you also).

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