White Bean Dip with Sun-Dried Tomatoes|
Recipe Reprinted with permission from Chyrel's Kitchen.
3 (15-ounce) cans white beans, drained & rinsed
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, finely minced
3 cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 tablespoon dried basil
1 teaspoon salt
Freshly ground pepper to taste
Puree beans in a food processor with the lemon juice. With machine running, drizzle in the oil; run until smooth. Scrape the mixture into a bowl, then stir in the tomatoes, garlic, cumin, chili powder and basil. Add salt and pepper to taste. Serve with crackers or fresh vegetables.
Makes about 3 cups.
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