Italian White Bean Spread

By bakers_delight85

Ingredients

• 2 Tbsp. olive oil
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 Tbsp. red wine vinegar
• 1 can (19 ounces) white kidney beans, drained and rinsed
• 2 Tbsp. finely chopped oil-packed sun-dried tomatoes
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh basil leaves
• Freshly ground black pepper

Preparation

Step 1

In a small saucepan, combine oil, onion and garlic; cook over medium-low heat, stirring occasionally, for 5 minutes or until softened (do not brown). Add vinegar and remove from heat. In a food processor, puree kidney beans and onion mixture until smooth.
Transfer to a bowl. Stir in sun-dried tomatoes, parsley and basil; season with pepper to taste. Cover and refrigerate.
Make ahead tip: Dip can be made up to three days ahead.