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Author Notes: This is a recreation of a dip served many years ago at the Wine Country Inn in Napa Valley. When we returned last year I found that what I had concocted from memory was very close to the original. —revmeg
cans garbanzo beans, rinsed
12 - 16
leaves fresh basil
cup fresh lemon juice
tablespoons Hellman's mayonnaise
tablespoons olive oil
tablespoons water, as needed for texture
- Whizz it all up in the food processor. Add water as needed. Serve with veggies or pita. Add kalamata olives or sun dried tomatoes if you want.
- This recipe was entered in the contest for Your Best Dip