Recipe: CANNELLINI BEAN AND SUN-DRIED TOMATO DIP

Allow time to refrigerate the dip before serving for the best flavor.

INGREDIENTS:

One 15-ounce can cannellini or great Northern beans, drained

7 sun-dried tomatoes in oil, drained

1 garlic clove, peeled and chopped

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

DIRECTIONS:

In blender or food processor mix beans, sun-dried tomatoes, garlic, olive oil, vinegar, rosemary, salt, and pepper. Blend until smooth. Refrigerate for one hour and served chilled.

Serves 6

NUTRITION

Per 1/4 cup serving:

Food weight: 1.5

Calories: 166

Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 207 mg

Carbohydrate:16 g

Dietary fiber: 3 g

Sugars: <1 font="" g="">

Protein: 5 g