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Categories:Viewed: 73 - Published at: a year ago
Ingredients
- 1 tablespoon olive oil
- 1 leek, washed and finely sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon fennel seeds
- 2 x 400g can cannellini beans, drained and rinsed
- 125g block PHILADELPHIA Cream Cheese, softened
- 1 tablespoon lemon juice
- salt & black pepper, to taste
- pita crisps and blanched vegetables , to serve
Method
- Heat oil in a heavy based pan over low heat.
- Add leek, garlic and fennel.
- Cook for 5-6 minutes until leek has softened.
- Add beans and cook a further 2-3 minutes.
- Remove from heat and allow to cool slightly.
- Process leek mixture, Philly*, lemon juice, salt & pepper until smooth.
- Allow to cool, serve with blanched vegetables.
