White Bean And Pine Nut Dip
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Fat free milk||2 Tablespoon|
|Canned white kidney beans/Great northern beans||15 Ounce, drained, rinsed (1 Can, Cannellini)|
|Fat free sour cream||1⁄4 Cup (4 tbs)|
|Pine nuts||3 Tablespoon, toasted|
|Salt free garlic and herb/Other salt-free seasoning blend||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Snipped oregano/Snipped fresh basil / 1/2 teaspoon dried oregano / basil, crushed||2 Teaspoon (Fresh)|
|Toasted pita chips||2 Cup (32 tbs) (1 Recipe)|
In a small bowl combine the bread crumbs and milk.
Cover and let stand for 5 minutes.
Meanwhile, in a blender container or food processor bowl combine beans, sour cream, pine nuts, seasoning blend, and ground red pepper.
Cover and blend or process until nearly smooth.
Add bread crumb mixture.
Cover and blend or process until smooth.
Stir in oregano.
Cover and chill for 2 to 24 hours to blend flavors.
If desired, sprinkle chives over dip