White Bean and Pine Nut Dip

Ingredients

• 1/4  cup soft bread crumbs
• 2  tablespoons fat-free milk
• 1  15-ounce can white kidney (cannellini) beans or Great Northern beans, rinsed and drained
• 1/4  cup fat-free dairy sour cream
• 3  tablespoons pine nuts, toasted
• 1/4  teaspoon salt-free garlic-and-herb seasoning blend or other salt-free seasoning blend
• 1/8  teaspoon cayenne pepper
• 2  teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
•   Snipped fresh chives (optional)
•   Assorted vegetable dippers or Toasted Pita Chips (below)

Directions

In a small bowl, combine bread crumbs and milk. Cover and let stand for 5 minutes.

Meanwhile, in a blender or food processor, combine beans, sour cream, pine nuts, seasoning blend, and cayenne 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. Serve the dip with vegetable dippers or Toasted Pita Chips.

Toasted Pita Chips: Peheat oven to 350 degrees F. Split 4 large pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 chips.