Zingy Bean Dip
photo by Sassy J
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 1/2 cups
ingredients
- 2 (15 ounce) cans cannellini beans
- 6 -8 sun-dried tomatoes packed in oil, halved,drained,roughly chopped
- 1⁄4 cup fresh basil leaf, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 -4 cloves garlic, smashed
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground pepper
directions
- Put cannellini beans in a colander and rinse under running water.
- Drain thoroughly.
- Put drained beans into a food processor bowl.
- Add olive oil, lemon juice, garlic, salt and a few grinds of pepper to bowl.
- Pulse until beans are mostly puréed.
- Add sun-dried tomatoes and basil.
- Pulse several times so that the tomatoes and basil are in small bits but not puréed.
- Serve with crackers and/or veggie sticks of your choice.
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<p><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). <br />My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. <br />A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <br /> <br /> <br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /></p>