Name: Balsamic Bean Dip with Fresh Veggies
Yield: Makes 4 servings
Ingredients: 1 15-ounce can cannellini (white kidney beans), drained; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar plus extra for drizzling; Oil from jar of sun-dried tomatoes; Assorted crudités; Pita bread, cut into wedges

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Balsamic Bean Dip with Fresh VeggiesWyatt Counts

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Recipe information

Yield
Makes 4 servings

Ingredients

1 15-ounce can cannellini (white kidney beans), drained

2 tablespoons olive oil

1 tablespoon balsamic vinegar plus extra for drizzling

Oil from jar of sun-dried tomatoes

Assorted crudités

Pita bread, cut into wedges

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 crudités and pita wedges.

Recipe notes

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