Sundried Tomato and Bean Dip

Shirley Fan

Ingredients

1 15 ounce can cannellini beans, drained and rinsed		3 tablespoons olive oil or oil from sundried tomato jar
1/4 cup sun-dried tomatoes (packed in oil)		1/2 teaspoon dried oregano
1 garlic clove		kosher salt

Prep: 5 min Total: 15 min (Quick)

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1
In bowl of food processor or blender, add beans, sundried tomatoes, garlic, oil, and oregano. Puree until smooth.
2
Season with salt to taste.
3
Serve with crackers or blanched vegetables.

Dip can also be used as a sandwich filling.

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