Sun-dried Tomato Dip

Yield: 2 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 26%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 3.4g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 67mg
  • Calcium: 7mg


  • 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)


  1. 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.
  2. 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.
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