Quick App 2: Creamy White Bean Dip

This second appetizer was even easier than the Curried Wild Mushroom Pâté! And no matter how many times I make it, it always seems to be a success.

It makes a batch of about 1 1/4 cups, so if you are serving a smaller crowd, then freeze half of it and serve it within the next month. You wont know the difference.

1 15-ounce can cannellini (white kidney beans), drained

1 1/2 tbsp fresh fresh lemon juice

1 1/2 tbsp extra-virgin olive oil

1 large garlic clove, peeled

3/4 tsp ground cumin

1 tbsp fresh chopped mint

1 tbsp fresh chopped dill

1 tsp grated lemon peel

1. 1.Puree first five ingredients in processor until almost smooth.
2. 2.Season with salt and pepper.
3. 3.Transfer dip to small bowlCan be prepared 1 day ahead ahead. Cover and refrigerate.
4. 4.Mix mint, dill, and lemon peel in a small dish; sprinkle over dip.