Tuscan White Bean Dip

By Bibigallini

Great as a dressing or as a dip.

Ingredients

• 1 1/2 cups cooked great northern beans or 1 (15 ounce) can, low sodium great northern beans, drained
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1 1/2 tablespoons Dr. Fuhrman's MatoZest or other no salt seasoning blend, to taste
• 1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
• 1 tablespoon fresh, minced rosemary
• 1/4 cup sun dried tomatoes, soaked in lukewarm water until soft (about 1 - 2 hours), then minced

Preparation

Step 1

1. Place all ingredients, except the sun dried tomatoes, in a high powered blender or a food processor.
2. Process until smooth and creamy.
3. Adjust seasonings to taste. Stir in the sun dried tomatoes.
4. Chill for one hour before serving. Serve topped with an extra drizzle of Black Fig Vinegar and a sprinkle of pine nuts.
5. Enjoy with raw vegetables.