A make-ahead Thanksgiving snack need not be as labor-intensive as Thanksgiving dinner. This is a fantastic way to satisfy your hungry guests before the main meal is served. Fresh vegetables, crackers, crostini, or wedges of toasted pita bread are a few serving ideas. Additionally, if there is any left over, put it on a turkey sandwich.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- 1 (15 ounce) can cannellini beans
- ½ cup chopped dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon ground cinnamon
- 1 clove garlic, crushed
- 3 tablespoons chopped pecans
- salt to taste
Instructions
- Drain cannellini beans and reserve liquid.
- Combine cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic in a food processor; blend until smooth. If too thick, thin out to your desired consistency by blending in some of the reserved bean liquid.
- Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
- Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.