Italian Basil & Bean Dip

1 clove garlic, peeled

1/2 cup fresh basil leaves

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

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon water

1 tablespoon Dijon mustard

1/2 teaspoon lemon pepper seasoning

1/4 teaspoon coarse salt

Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add basil; process until shredded. Add remaining ingredients; process until smooth; if mixture is too thick, stir in up to 1 tablespoon additional water. Place in serving bowl; cover and chill 30 minutes to develop flavors. Serve with raw vegetables or baked pita chips.

Makes about 1½ cups

Per 2 tablespoons:  69 Calories, 3 g Fat, 0.5 g Saturated Fat, 0 Cholesterol, 140 mg Sodium, 7 g Fiber, 2 g Carbohydrate, 3 g Protein

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