Recipe: Fennel and White Bean Spread
from Cooking Light magazine
Ingredients
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/4 cup finely chopped fennel bulb
- 2 tablespoons finely chopped fennel fronds
- 1 tablespoon finely chopped red onion
Preparation
Combine first 5 ingredients in a food processor, and pulse 5 times or until the beans are coarsely chopped. Combine bean mixture and remaining ingredients in a small bowl.