Bean dips invite endless combinations of
beans, vegetables, and seasonings, and each variation has something special to
offer. The "Black Bean & Sun-Dried Tomato Dip" (page 13) is a
simple mixture of sun-dried tomatoes, black beans, balsamic vinegar, parsley,
and basil. Everything is whipped up in a food processor just to the point of
leaving a bit of texture. This makes a wonderful topping for toast or bagels, a filling
for tortillas, or a dip for crackers or veggies. You don't have to use the oil-packed
sundried tomatoes as the recipe calls for. Look for the a brand like California Sun Dry
for dried tomatoes packaged without any added oils.
Keeping it "McDougall Friendly"
checklist:
-
Use oil free sundried
tomatoes.
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