 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 134 |
|
My sister made me this dip and I fell in love with it!! Serve with pita chips, crostini or any type of bread Ingredients:
oil-packed sun dried tomatoes, finely chopped, 1/4 cup |
olive oil, 2 tbsp |
lemon juice, 2 tbsp |
chopped fresh basil or parsley, 2 tbsp |
2 garlic cloves, minced |
salt, 1/4 tsp |
pinch of pepper |
white kidney beans rinsed and drained, 1 can (19 oz) |
Directions:
1. Place sun dried tomatoes, olive oil, lemon jucie, basil or parsley, garlic, salt and pepper in the bowl of a food processor. Combine all ingredients.
2. Add beans and pulse around 10 times or until nice and chunky. ( I prefer to have all the beans pulsed)
|
|