- 1 1/2 cups cranberries, frozen or fresh, rinsed
- 1 1/2 cups canned cannellini beans, rinsed
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon rubbed sage
- 2 tablespoons mustard (or any other mustard)
- salt and pepper, to taste
1. Add all ingredients to food processor and mix until creamy texture.
3. Spread on celery, carrots, whole grain bread or rice cakes.
