Sun-dried tomatoes, rosemary, and sage adds rich flavor and color to this earthy appetizer dip. Serve with toasted French bread cut into 1/4-inch-thick slices.
Preheat oven to 400°. Sauté garlic and next 3 ingredients in a lightly greased medium skillet over medium heat 1 minute or until fragrant.
Combine garlic mixture, beans, salt, pepper, and 3/4 cup mayonnaise in a food processor. Process 15 to 20 seconds until smooth, stopping to scrape down sides as needed.
Arrange bread slices in a single layer on a baking sheet. Spread 1 side of each bread slice with remaining 1/4 cup mayonnaise.
Bake at 400° for 8 to 10 minutes or until toasted. Serve with bean dip.
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