Sun-dried Tomato Bean Dip

Name: Sun-dried Tomato Bean Dip
Yield: 8
Ingredients: 1 can (19 oz/540 mL) white navy beans (drained and rinsed); 2 Tbsp canola oil (30 mL); 2 Tbsp red wine vinegar (30 mL); 1 garlic clove minced (1); 1/8 tsp hot sauce (0.5 mL); 2 Tbsp chopped fresh flat leaf parsley (30 mL); 8 sun dried tomatoes finely chopped (8); 1/4 tsp pepper (1 mL)

This one-step make-ahead dip is an easy addition to any party, for afternoon snacks, or school lunches. Pair with celery and red pepper spears, or dip a tortilla chip. Versatile and healthy, simple and delicious. Make some today!

Makes: 8

- 1 can (19 oz/540 mL) white navy beans (drained and rinsed)
- 2 Tbsp canola oil (30 mL)
- 2 Tbsp red wine vinegar (30 mL)
- 1 garlic clove minced (1)
- 1/8 tsp hot sauce (0.5 mL)
- 2 Tbsp chopped fresh flat leaf parsley (30 mL)
- 8 sun dried tomatoes finely chopped (8)
- 1/4 tsp pepper (1 mL)
1. In a blender or food processor, combine all ingredients. Blend or pulse to desired consistency. Transfer mixture to a container. Cover and refrigerate for 2-3 hours to allow flavours to develop.