Recipe for Crudites with White Bean Dip - Crudites with White Bean Dip Recipe - Rachel Allen

Name: Recipe for Crudites with White Bean Dip - Crudites with White Bean Dip Recipe - Rachel Allen
Ingredients: Tomatoes, whole if small or halved or quartered if large; Cauliflower, broken into florets; French beans, mangetout or sugar snap peas; Cucumber, cut into sticks; Carrots, peeled and cut into sticks; Celery, trimmed and cut into sticks; Spring onions, trimmed and cut in half; Chicory, broken into leaves; Red, green or yellow peppers, deseeded and cut into strips; Radishes, trimmed.; 1 x 400g tin cannellini or butter beans, drained, or 12 5g (41/2oz) dried beans, soaked and cooked (method given in book); 2 cloves of garlic, peeled and crushed; Juice of 1/2 lemon; 2 tsp Dijon mustard; 4 tsp extra-virgin olive oil; Salt; freshly ground black pepper

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Free recipe for Crudites with White Bean Dip from Rachel Allen's Home Cooking

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Ingredients

Tomatoes, whole if small or halved or quartered if large
Cauliflower, broken into florets
French beans, mangetout or sugar snap peas
Cucumber, cut into sticks
Carrots, peeled and cut into sticks
Celery, trimmed and cut into sticks
Spring onions, trimmed and cut in half
Chicory, broken into leaves
Red, green or yellow peppers, deseeded and cut into strips
Radishes, trimmed.
1 x 400g tin cannellini or butter beans, drained, or 12 5g (41/2oz) dried beans, soaked and cooked (method given in book)
2 cloves of garlic, peeled and crushed
Juice of 1/2 lemon
2 tsp Dijon mustard
4 tsp extra-virgin olive oil
Salt
freshly ground black pepper