|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|
In bowl of food processor or blender, add beans, sundried tomatoes, garlic, oil, and oregano. Puree until smooth.
Season with salt to taste.
Serve with crackers or blanched vegetables.
Dip can also be used as a sandwich filling.
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