Ingredients

• 1/4  cup soft bread crumbs
• 2  tablespoons dry white wine or water
• 1  15- to 19-ounce can white kidney beans or Great Northern beans, rinsed and drained
• 1/4  cup slivered almonds, toasted
• 2  tablespoons lemon juice
• 2  tablespoons olive oil
• 1/4  teaspoon salt
• 1/8  teaspoon cayenne pepper
• 3  cloves garlic, minced
• 2  teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
•   Fresh basil or oregano leaves (optional)
• 1  recipe Tortilla Crisps and/or assorted vegetable dippers
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Directions

1. In a small bowl combine bread crumbs and wine or water; set aside to soak for 10 minutes.

2. In a food processor or blender combine beans, almonds, lemon juice, olive oil, salt, cayenne pepper, and garlic. Cover and process or blend until almost smooth. Add bread crumb mixture; process until smooth. Stir in the 2 teaspoons oregano or basil. Cover and chill for 4 to 24 hours.

3. To serve, transfer bean mixture to a serving bowl. If desired, garnish with fresh basil or oregano leaves. Serve with Tortilla Crisps and/or vegetable dippers.

4. Makes about 2 cups dip