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Cannellini and Smoked Whitefish Dip/spread
2 sl White sandwich bread; crusts removed
2/3 c Milk (non-fat) or milk substitute
1 cn (18-ounce) cannellini beans; drained and rinsed
1 lb Smoked whitefish; all skin and bones removed
1 ts Minced fresh garlic
1 ts Finely grated lemon zest
2 tb Chopped fresh herbs such as chives, parsley, tarragon
Salt and freshly ground pepper
Bottled hot pepper sauce
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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