Sun-Dried Tomato and Cannellini Bean Dip recipe
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- 1 (15 ounce) can cannellini beans, drained and rinsed 8 sun-dried tomatoes packed in oil, drained ¼ cup olive oil 2 tablespoons red wine vinegar 1 tablespoon lime juice 1 tablespoon chopped fresh rosemary 2 cloves garlic, chopped 1 teaspoon chile-garlic sauce (such as sriracha) 1 teaspoon honey 1 teaspoon water, or as needed
Nutrition Info
- 112.9 caloriescarbohydrate: 9.7 gcholesterol: : -fat: 7.4 gfiber: 2.3 gprotein: 2.2 gsaturatedFat: 1 gservingSize: -sodium: 146 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Sun-Dried Tomato and Cannellini Bean Dip
Directions
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Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.