Ingredients:
- 1 15-ounce can cannellini (white kidney beans), drained
- 2 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar plus extra for drizzling
- 1/4 cup sun dried tomatoes. Oil reserved for drizzling
- Oil from jar of sun-dried tomatoes
- Assorted crudites
- Whole grain pita bread, cut into wedges or or pita chips
Preparation
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 crudites and pita wedges.
