Wednesday, June 13, 2012

Three-Bean Dip Recipe

Find Recipes invites you to try Three-Bean Dip Recipe

This dip lends itself to lots of variation. Change the number and quantity of beans according to personal preference. If you substitute kidney beans or pintos for the edamame, for example, it will give it a pinkish hue. Adding more garlic and some hot chiles will spice it up. A sprinkle of cilantro or basil instead of parsley changes the character in yet another way. Beans freeze well, so if you have leftover beans from an opened can, you can store them in a sealed container in the freezer for later use.

1 garlic clove, crushed
1 tablespoon chopped green onions
1 cup cooked or canned Great Northern or other white beans, drained and rinsed
1 cup cooked or canned chickpeas, drained and rinsed
1 cup cooked shelled edamame
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley, for garnish

In a food processor, process the garlic and green onions until minced. Add beans, chickpeas, edamame, lemon juice, and salt and black pepper to taste, and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and sprinkle with the parsley. Serve right away or cover and refrigerate for 1 hour to allow the flavors to intensify. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :
Thai Beef Curry Recipe
Baked Clams with Black Bean Sauce Recipe
Eggs with Spinach Recipe
Leek Pie Recipe
Waldorf Chicken Salad Recipe

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