Categories: Appetizers, Dip, Italian

Ingredients

• 2 (15 ounce) cans cannellini beans
• 6 -8 sun-dried tomatoes packed in oil, halved,drained,roughly chopped
• 1/4 cup fresh basil leaf, roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 -4 cloves garlic, smashed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

Directions

1. Put cannellini beans in a colander and rinse under running water.

2. Drain thoroughly.

3. Put drained beans into a food processor bowl.

4. Add olive oil, lemon juice, garlic, salt and a few grinds of pepper to bowl.

5. Pulse until beans are mostly puréed.

6. Add sun-dried tomatoes and basil.

7. Pulse several times so that the tomatoes and basil are in small bits but not puréed.

8. Serve with crackers and/or veggie sticks of your choice.

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