Monday, April 12, 2010
Sun-dried Tomato and Cannellini Bean Dip
3 cloves garlic, peeled
2 15-oz can cannellini beans, drained and rinsed
6-8 oil-packed sun-dried tomatoes, drained
2 tbsp extra virgin olive oil, or the olive oil the tomatoes were packed in
2 tbsp fresh parsley
1/2 tsp dried oregano
black pepper and kosher salt to taste
crudite, for serving
1. Fit your food processor with the metal blade, and with the machine running, drop in the garlic to mince it. Turn the machine off.
2. Add the zest and juice of the lemon to the food processor along with all the rest of the ingredients. Pulse the mixture at first, then allow the machine to run until the dip comes to the consistency of your preference.
3. The dip can be made a day in advance and chilled. Serve with various crudite.