Sundried Tomato and Bean Dip

Shirley Fan

Sundried Tomato and Bean Dip

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    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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