I found this recipe for Dracula's Dip from Dr. Barnard...my fave go-to, deliciously green doctor. Seems just the thing to munch on while carving up those pumps! Have a great weekend...
This delicious spread uses no added fat and the sun-dried tomatoes (dried blood!) give it a wonderful smoky flavor. Spread it on crusty bread, use it as a dip for pita chips or spread on my new fave base, a Napa cabbage leave and roll up.
6 sun-dried tomatoes (not packed in oil)1 cup boiling water
1 1/2 cups cooked or canned great northern beans, rinsed and drained
1 teaspoon dried rosemary, crumbled
1 teaspoon freshly squeezed lemon juice and zested rind, if desired
2 garlic cloves, minced or pressed, or 1/2 teaspoon garlic powder
1/2 teaspoon each: salt and dried sage
1/2 cup vegetable broth
Place the sun-dried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a food processor and process until smooth. If desired, add some or all of the vegetable stock for a creamier texture. Stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed. Makes about 2 cups.