Sundried Tomato and White Bean Dip

Sundried Tomato and White Bean Dip
Adapted from doctoroz.com
Sundried Tomato and White Bean Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from doctoroz.com

Ingredients

  • 1/2

    cup sundried tomatoes (not packed in oil), coarsely chopped

  • 1

    can (15-oz) cannellini beans, rinsed and drained

  • 3

    tbsp lemon juice

  • 2

    garlic cloves, coarsely chopped

  • 2

    tbsp extra virgin olive oil

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

  • 1

    tsp dried oregano

Directions

To soften the sundried tomatoes: Bring one cup of water to a boil in a saucepan. Add tomatoes, cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl and reserve the liquid. Chop tomatoes coarsely. Place sundried tomatoes, beans, garlic, lemon juice, olive oil, salt and pepper in the bowl of a food processor. Process until smooth, adding the reserved tomato liquid in small amounts until desired consistency is obtained. Add the oregano and pulse until combined. Transfer the dip to a bowl and enjoy with vegetables or toasted whole-wheat pita. This dip can be covered tightly and refrigerated for up to three days.

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