Cilantro-Lime Dip

Melissa's Notes: This is a nice alternative to the same old seven layer dip for tortilla chips. It is a Mexican twist on hummus, so it would go very nicely with pita bread as well. My brother Jeff, who is a connoisseur of anything resembling nachos, liked the dip, success!

recipe courtesy of Nordstrom Friends and Family Cookbook

1 c. packed cilantro leaves and tender stems
1 clove garlic
2 Tbsp. coarsely chopped red onion
2 14.5-oz. can cannellini beans, drained and rinsed
2 Tbsp. EVOO
2 Tbsp. lime juice
1 Tbsp. lemon juice
1/4 c. milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 plum tomatoes, cored, seeded, and diced
1 bag tortilla chips

In a food processor, process the cilantro, garlic, and onion until finely minced. Add the cannellini beans, olive oil, lime juice, lemon juice, milk, salt, and pepper and process until a smooth puree forms. Transfer to a serving bowl, stir in the tomatoes, and then taste and adjust the seasoning. Cover and refrigerate for up to 8 hours before serving. Remove the dip from the refrigerator 20 minutes before serving. Accompany with tortilla chips. (Makes enough dip for 1 bag of chips)