The rich flavor of sage complemented by a distinctive -- but not overpowering -- lemon zing sets this healthy dish apart from other bean dips. You can also serve it as a spread on crackers with slices of tomato.

Ingredients

• 1 (15-ounce) can of white kidney beans, drained and rinsed
• 1/4 cup lemon juice
• 1 heaping tablespoon chopped sage (about 7 to 8 leaves)
• 1 small clove garlic

• 1 1/2 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions

1. Combine all the ingredients in a food processor.

2. Pulse until the mixture is smooth, about 30 seconds. Serve with carrots, celery, pretzels, crostini, or crackers. Makes 1 1/2 cups.

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Find more about:

• Dips & Spreads |
• Italian |
• Kidney Beans |
• Lemon Juice |
• Party Food |
• Vegetarian Appetizers

Related Categories:

• Dips & Spreads |
• Italian Recipes |
• December/January 2007