Balsamic Bean Dip with Fresh Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil. Ingredients:
1 15-ounce can cannellini (white kidney beans), drained |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar plus extra for drizzling |
oil from jar of sun-dried tomatoes |
assorted crudités |
pita bread, cut into wedges |
Directions:
1. Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
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