Basil Sun-Dried Tomato White Bean Dip
Makes 6 servings
¼ cup sun-dried tomatoes
1 cup boiling water
1 (14-ounce) can navy beans, drained and rinsed
½ cup basil leaves
1 clove garlic, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
½ teaspoon salt
1. Place sun-dried tomatoes in a small bowl and cover with boiling water for 15 minutes. Drain and chop.
2. Combine chopped tomatoes, navy beans, basil, garlic, oil, lemon juice, water, and salt in the bowl of a food processor and process until smooth. Taste and adjust lemon and salt if needed.
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