This is a great party dip for your fresh North Fork veggies or a variety of crackers. Best thing is that it can be made a day ahead.

White Bean Dip
by Cathy Kidd*

1/4 cup bread crumbs
2 tbsp of water (or better yet dry white wine!)
1 15oz can of either Cannellini or Great Northern beans, drained
1/3 cup silvered almonds, toasted
2 tbls lemon juice
3 cloves of garlic
2 tbsp of olive oil
1/4 tsp salt
1/4 red pepper flakes
2 tsp of fresh basil or oregano
dash of lemon zest

Garnish with fresh basil or oregano leaves

1. Combine bread crumbs and wine or water in a bowl and let soak for 10 minutes.

2. In a food processor or with a hand blender combine, beans, almonds, lemon juice, olive oil, salt. pepper flakes and blend till smooth. Add
bread crumb mixture and blend till smooth.

3. Stir in basil or oregano and lemon zest

4. Cover and chill for 4 to 24 hours

Serving suggestion: Pepper Bowls: Cut the top 1/4 off of a red and green pepper, hallow them out, slice off the bottom slightly so it sits steady and fill with dip. Arrange veggies/crackers around them.

* Cathy Kidd lives in Aquebogue with her husband, Jim, three children, and golden retriever, Gus. She's an avid gardener and a great cooker. The family is originally from the great state of Minnesota.

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