Sun-Dried Tomato and Cannellini Bean Dip

A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 113 Calories

Ingredients

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 teaspoon honey
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon water, or as needed (Optional)
• 8 sun-dried tomatoes packed in oil, drained
• 1 teaspoon chile-garlic sauce (such as sriracha)

Recipe Instructions

Step 1

Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.