BEAN DIP WITH HORSERADISH

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Bean Dip With Horseradish image

A great vegetarian recipe from Dr. Andrew Weil. Tasty and good for you too. This could also be used as a filling with lettuce and veggies for a pita sandwich. Dr. Weil does not have it listed in his recipe but I like a dash or two of hot sauce and some red pepper flakes added to my dip.

Provided by Miss Annie in Indy

Categories     Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups pinto beans (if you're using canned beans be sure to drain and rinse) or 2 cups great northern beans (if you're using canned beans be sure to drain and rinse)
2 tablespoons extra virgin olive oil (I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin)
1 tablespoon prepared horseradish (I prefer 2)
2 scallions, trimmed and minced
1 dash salt, to taste
1 teaspoon crushed garlic (optional)

Steps:

  • Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
  • Taste and season accordingly.
  • Transfer to serving bowl.
  • Serve with pita wedges, veggies or crackers of choice.
  • Time to make does not include cooking beans.

Nutrition Facts : Calories 108.6, Fat 3.6, SaturatedFat 0.5, Sodium 29.2, Carbohydrate 14.9, Fiber 3.3, Sugar 0.2, Protein 4.8

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