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Recipe of the Week - December 27, 2013

Basil White Bean Dip

 

1 can (15 oz) white kidney or cannellini beans, rinsed and drained

2 Tablespoons lemon juice

1 garlic clove, halved

½ teaspoon salt

1/8 teaspoon pepper

¼ cup olive oil

1 plum tomato, seeded and chopped

2/3 cup loosely packed basil leaves, coarsely chopped

 

Baked pita chips.

 

Place the first five ingredients in a food processor; pulse until chunky. Add oil; process until blended. Add tomato and basil; pulse just until combined. Serve with pita chips.

 

Provided by Debbie Clark, RCH Food & Nutrition Manager

 

Contact:
Janet Stewart

Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net

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