Beany Sardiney Pate
Make up a batch of this heart-healthy spread to use on crackers, or as a dip for raw veggies.
1 15-ounce can cannellini beans, drained and rinsed
1/2 cup walnut halves
1 3.75-ounce can skinless, boneless sardines, drained
1/4 cup packed fresh parsley leaves
4 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons extra-virgin olive oil
1 garlic clove
1/4 teaspoon salt
Freshly ground pepper
1. Combine all the ingredients in the bowl of a food processor; process until smooth and creamy. Season with additional salt and pepper to taste.