Popular Recipes Sun-Dried Tomato and Cannellini Bean Dip

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Sun-Dried Tomato and Cannellini Bean Dip

"A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches."

Ingredients :

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 8 sun-dried tomatoes packed in oil, drained
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh rosemary
• 2 cloves garlic, chopped
• 1 teaspoon chile-garlic sauce (such as sriracha)
• 1 teaspoon honey
• 1 teaspoon water, or as needed (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 15M

• Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Notes :

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