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- 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)
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- 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.
Sun-dried Tomato Bean Dip
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
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