Balsamic: Balsamic Bean Dip with Fresh Veggies

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Balsamic Bean Dip with Fresh Veggies

 

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

 

 

 

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.

 

Makes 4 servings

 

Source: Bon Appétit, February 2008, by Amy Finley

Formatted by Chupa Babi: 06.03.08

 

ChupaNote: if you don't have the sun-dried tomato oil left from another project,

just use the whole jar - tomatoes and all. Toss in some olives, capers, and a

good squeeze of lemon. If you have any fresh basil or mint, add that too! Oh, oh

it needs red pepper flakes!

 

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