Ingredients
Ingredients for White Bean Dip
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- 1⁄2 cup minced fresh basil
- 2 tablespoons lemon juice
- 1⁄2 teaspoon of salt
- 1⁄4 teaspoon white pepper
- Baked pita chips, carrots or celery
Ingredients for Arugula Salad
- 2 cups arugula
- 1 Tbsp. Denise's Everyday Dressing
- 1 Tbsp. parmesan
- 1 Tbsp. pine nuts
Ingredients for Denise's Everyday Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp. Dijon mustard
- 1/2 tsp. black pepper
- 1/4 tsp. salt
Ingredients for Flatbread Pizza
- 2 whole-grain flatbreads
- 1/4 cup jarred marinara or pizza sauce
- 1 large tomato, sliced
- 4 canned artichoke hearts packed in water, rinsed, drained, and cut in half 6 olives, sliced
- 1/2 cup diced onion
- 2 oz. goat cheese
Directions for White Bean Dip
In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips, carrots and celery. Refrigerate leftovers. Yield: 2 1 1⁄4 cups
Denise Austin Cooks - Home & Family
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