White Bean and Herb Sandwich Spread

1 c Cooked and drained white

Beans 2 tb Chopped fresh parsley

1 tb Snipped chives

1 tb Chopped fresh dill (or 1

ts Dried dill) 1/4 ts Salt (can eliminate this if

Using canned beans) 1/8 ts Pepper

2 oz Non fat cream cheese

1 tb Fresh lemon juice

8 sl Favorite bread (recipe

Recommends dark rye) 1 Cucumber, peeled and thinly

Sliced x Lettuce x Sprouts Combine first 8 ingredients in a food processor and process until smooth. Taste for seasonings and add more herbs or lemon juice if necessary. Spread mixture on bread, top with cucumber, lettuce and sprouts. Put sandwiches together and slice. From my "Best of Vegetarian Times" collection. Posted by Posted by Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,

[email protected] using MMCONV.