Sundried Tomato and White Bean Dip

By Steve-3

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

Preparation

Step 1

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.