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Balsamic Bean Dip with Fresh Veggies

By Amy Finley

3.7

(30)

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Balsamic Bean Dip with Fresh VeggiesWyatt Counts

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Preparation

  1. Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

TagsDipSpreadsCondimentCannellini BeanWhite BeanBean and LegumeVegetableStarterSnackDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals5 Ingredients or FewerNo-CookFood ProcessorBlenderBon Appétit
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