Balsamic Bean Dip With Fresh Veggies

Source: Bon Appétit magazine, February 2008 issue

• Ready In: 5 mins
• Serves: 4
• Yields: 4

Ingredients

• 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.