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Appetizer RecipesDips & Spreads pg 4 >  White Bean Tapenade



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Serves 12.


    2 garlic cloves, unpeeled
    1/2 teaspoon olive oil
    1 15-oz. can cannellini beans, rinsed and drained
    2 teaspoons lemon juice
    Salt and ground black pepper, to taste
    2 tablespoons olive oil
    6 fresh sage leaves 

Cooking Directions

Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes.
Cool and squeeze garlic from clove, discarding skin.
Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender.
Process until smooth.
Thinly slice or mince sage leaves; fold into tapanade.
Taste to adjust seasonings, add salt or pepper as needed. 

Serving Suggestions
Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, feta cheese and an assortment of olives.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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