White Bean, Walnut and Pomegranate Dip
courtesy of A Fork in the Trail

Dehydration Time: 5 to 7 hours
Serves 2 to 4

Pomegranate juice gives this dip a pinkish color and a unique flavor.

1 19-ounce can cannellini or white kidney beans, drained and rinsed
1 sprig fresh rosemary, stems removed
1/4 cup walnuts
1/4 cup pomegranate juice
1/4 cup red onion, chopped
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

At Home: Purée all the ingredients together in a blender or food processor. Dehydrate on a lined tray as you would for fruit leather. The dip will take between 5 and 7 hours to dry. Once it is dry, you can grind it to a powder using a spice or coffee grinder, as it makes it easier to rehydrate.

At Camp: Rehydrate the bean dip using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. When you reach your lunch stop, you can warm the dip or enjoy it cold with crackers, Greek pita wedges, or tortilla chips. It is also good in a chicken wrap.

© 2007 Laurie Ann March - from A Fork in the Trail
use without the author's written permission is prohibited.

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