This is a print preview of "marinated MUSHROOM and White BEAN dip" recipe.

marinated MUSHROOM and White BEAN dip Recipe
by Foodessa

marinated MUSHROOM and White BEAN dip

Alfresco in your garden or terrasse with a few spreads and dips.

For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to:
http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html

Rating: 4.8/5
Avg. 4.8/5 2 votes
  Italy Italian
  Servings: 1 cups/ 750ml

Ingredients

  • . >(American / Metric measures)<
  • . 1 cup (250ml) marinated mushrooms, lightly strained of its oil
  • . 2 cups (500ml) cooked White 'Navy' beans
  • . 1/4 cup (40g) roasted almonds
  • . 2 Tbsps. (30ml) e.v.Olive oil
  • . 2 Tbsps. (30ml) oil vinegar (from jar)
  • . 2 tsps. (10ml) Dijon mustard
  • . 2 tsps. (10ml) Apple cider vinegar
  • . 1 Tbsp. (15ml) mild Honey
  • . 1/2 tsp. (2.5ml) sea salt
  • . 1/2 tsp. (2.5ml) granulated garlic powder
  • . 1/4 tsp. (1.75ml) dried basil
  • . 1/4 tsp. (1.75ml) dried marjoram
  • . 1/4 tsp. (1.75ml) dried sage
  • . olive oil, roasted almonds or mushroom for garnish

Directions

  1. . Place ALL ingredients in a food processor.
  2. . Pulsate a few times before continual whirling at a medium-high speed until buttery smooth.
  3. . Either serve right away or cover and refrigerate for up to 5 days.
  4. . Before serving, bring the spread at slight room temperature before serving.
  5. . Happy moments from Claudia's kitchen...FOODESSA.com