Smoky Sun Dried Tomato and Bean Dip
Ingredients
- 3 ounces smoked sun dried tomatoes sliced
- 1 15- ounce can chickpeas rinsed and drained
- 1 15- ounce can cannellini beans rinsed and drained
- One 6-ounce container plain fat-free yogurt regular or Greek
- 2 cloves garlic
- Juice and zest of 1 lemon
- 2 tablespoons extra virgin olive oil or lemon olive oil
- 8-10 basil leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Place the sun dried tomatoes, chickpeas, cannellini beans, yogurt, garlic and juice and zest of lemon in a Vitamix or bowl of a food processor and coarsely chop.
- While the motor is running add the olive oil and purée until smooth (you may need a bit more olive oil).
- Add basil leaves and salt and pepper until just mixed.
- Cover and refrigerate. Let sit for a few hours or overnight so the flavors can develop.
- Serve with pita chips and fresh vegetables.
Notes
* Dip keeps two weeks.
* If you can’t find (or don’t like) smoky sun dried tomatoes, just use regular ones.
* Wegmans carries California Sun Dry Smoked Sun Dried Tomatoes in their canned vegetable/bean aisle.
* If you can’t find (or don’t like) smoky sun dried tomatoes, just use regular ones.
* Wegmans carries California Sun Dry Smoked Sun Dried Tomatoes in their canned vegetable/bean aisle.
