Tuesday, February 7, 2012

Olive, Bean, and Sun-Dried Tomato Dip

Everyone should have at least one dip under their belts to pull out at various times during the year. Something easy to make and suited to almost every palate. My new-found favorite happens to be one based on three ingredients that I love: beans, olives, and sun-tomatoes. Honestly, how could this go wrong?

It goes fabulously with vegetables (obviously) but also is a mean treat with pita or chips. Oh, and it takes literally 3 seconds to make. Seriously, it's too easy.


2 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
8-10 black olives (pitted)
3-4 sun-dried tomatoes
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Puree beans, olive oil, the olives, sun-dried tomatoes, and oil from the tomatoes in processor until smooth. Season with salt and pepper. Transfer to bowl.

Drizzle with any leftover tomato oil and a few drops of vinegar. 

Serve with crudités and pita wedges.

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