White Bean Dip with Garlic, Lemon and Basil

Recipe By : The Low Fat Cooking Newsletter
Serving Size : 24 
Categories : 1 point Appetizers
Beans and Legumes Dips and Spreads
Vegetarian
4 cups great northern beans, canned -- 
or cannellini beans, liquid reserved
1/3 c chopped fresh basil -- coarsely chopped
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
2 large garlic cloves -- crushed
red and green bell peppers
baby carrots
cucumbers
Drain beans. Combine beans, basil, lemon juice, 
oil, and garlic in the bowl of a food processor. 
Process until smooth, adding reserved liquid 
tablespoon by tablespoon, as necessary. 
Add salt and pepper to taste. Refrigerate at least one hour. 
Serve with crisp vegetables like peppers, celery and broccoli 
(or cut pita triangles).
Per 1/3 cup serving: Calories 52, Protein 3 g, 
Carbohydrates 8 g, Total Fat 1 g