Sun-dried Tomato Bean Dip

Sun-dried Tomato Bean Dip

Makes
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)
  • Directions
    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.

Nutritional Analysis

Serving Size
2 Tbsp (30 mL)
Servings
8
Calories
60
Total Fat
1.5 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
125 mg
Carbohydrates
8 g
Fiber
2 g
Protein
3 g