Cannellini Bean and Sun-dried Tomato Dip
Allow time to refrigerate the dip before serving for the best flavor.
- One 15-ounce can cannellini or great Northern beans, drained
- 7 sun-dried tomatoes in oil, drained
- 1 garlic clove, peeled and chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
In blender or food processor mix beans, sun-dried tomatoes, garlic, olive oil, vinegar, rosemary, salt, and pepper. Blend until smooth. Refrigerate for one hour and served chilled.
Serves 6
NUTRITION
Per 1/4 cup serving:
- Calories: 166
- Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 207 mg
- Carbohydrate:16 g
- Dietary fiber: 3 g
- Sugars: <1 g
- Protein: 5 g
