Sun-dried Tomato Dip

recipe

Yield:

2 1/2 cups (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 21
Caloriesfromfat 26 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 3.4 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 67 mg
Calcium 7 mg

Ingredients

1 (3-ounce) package sun-dried tomatoes, packed without oil (about 2 cups)
1/3 cup fresh basil leaves (do not substitute dried basil)
2 tablespoons balsamic vinegar
2 tablespoons Italian-style tomato paste
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 (15-ounce) can white beans, drained
1 garlic clove, minced
Pita chips or baked tortilla chips (optional)

Preparation

Combine tomatoes and 1 cup boiling water in a bowl; let stand 15 minutes or until soft. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup soaking liquid.

Place tomatoes, reserved soaking liquid, basil, and remaining ingredients, except chips, in a food processor; process until smooth. Serve with pita chips or baked tortilla chips, if desired.

Note:

November 1997
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