Cannellini Bean and Sun-dried Tomato Dip

Cannellini Bean and Sun-dried Tomato Dip

Allow time to refrigerate the dip before serving for the best flavor.

  1. One 15-ounce can cannellini or great Northern beans, drained
  2. 7 sun-dried tomatoes in oil, drained
  3. 1 garlic clove, peeled and chopped
  4. 1/4 cup extra-virgin olive oil
  5. 2 tablespoons red wine vinegar
  6. 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  7. 1/2 teaspoon kosher salt
  8. 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:
  1. Calories: 166
  2. Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 207 mg
  6. Carbohydrate:16 g
  7. Dietary fiber: 3 g
  8. Sugars: <1 g
  9. Protein: 5 g

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