Recipe - Cannellini And Smoked Whitefish Dipspread

2 sl White sandwich bread; crusts
removed
2/3 cup Milk (nonfat) or milk
substitute
1 cn (18ounce) cannellini beans;
drained and rinsed
1 pound Smoked whitefish; all skin
and bones removed
1 teaspoon Minced fresh garlic
1 teaspoon Finely grated lemon zest
2 tablespoon Chopped fresh herbs such as
chives, parsley, tarragon
Salt and freshly ground
pepper
Bottled hot pepper sauce

TOO HOT TAMALES SHOW #TH6309 (modified slightly)

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

Posted to Digest eatlf.v097.n178 by "Tina D. Bell"
tdbell@altair.csustan.edu on Jul 14, 1997