Balsamic Bean Dip With Fresh Veggies

Mom2Rose's Note:

Source: Bon Appétit magazine, February 2008 issue

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1 (15 ounce) can cannellini white kidney beans, drained
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar, plus extra for drizzling
• oil, from jar sun-dried tomato
• assorted crudites
• pita bread, cut into wedges

Directions:

1. Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.
2. Season with salt and pepper.
3. Transfer to bowl.
4. Drizzle with tomato oil and a few drops of vinegar.
5. Serve with crudités and pita wedges.

Reviews

[katia]

Wordeful!!! I served it as a dip with some fresh vegetables (excellent with carrots and cucumber) and some pita bread crispy. I also used it as a spread in a tortilla for my lunch with some cheeses. Wordeful both ways. I also doubled the balsamic! Thanks for a wordeful recipe!

[French Tart]

Absolutely divine Sarah! I made this as posted and sprinkled parsley on top, served it with cucumber sticks, pita bread and radishes for lunch today. Made for Whine ande Cheese Gang and ZWT6. Tarty:-)

[Leggy Peggy]

Loved this dip so much that it barely made it to Friday night drinks at work. I always think of cannellini beans as being on the bland side, but this dip certainly lets it shine. I made a double batch, but did not double the oil...trying to be righteous! I garnished with tomato oil and dried chives, as the ones in the garden were finished. My work colleagues thank you. Me too! Yummo!