Recipe for Cannellini and Smoked Whitefish Dip/Spread

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Yield:

Ingredients:

Amount	Ingredient
2 slc	white sandwich bread crusts removed
2/3 cup	skim milk or milk substitute
18 oz	cannellini beans, cooked drained
	and rinsed
1 lb	smoked whitefish all skin and bones removed
1 tsp	fresh garlic minced
1 tsp	lemon zest finely grated
2 tbl	fresh herbs chopped such as chives/ parsley/ tarragon
	Salt and freshly ground pepper

Instructions:

Instructions: Soak bread in milk for a few minutes.

Add beans, whitefish, garlic and zest to a food processor. Pulse to coarsely chop. Add soaked bread and milk and process until smooth. Pulse in herbs and season to taste with salt, pepper and drops of pepper sauce.

Store covered and refrigerated for up to 5 days.

Yield: 3 cups

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