White Bean and Sun-dried Tomato Dip

I made this for my friends on Monday and they wanted me to make it for bible study the next night! I am so glad I found this on Pinterest! My one friend said he doesn't like hummus, but he loved it! It is very different than any other kind of dip.

White Bean and Sun-Dried Tomato Dip

Serves: 4-6

Time: 10 min

Ingredients: 

• 1 can (15oz) cannellini beans
• 1/3 cup oil-packed sun-dried tomatoes (a little extra to top it off)
• 2 cloves of garlic, peeled 
• Pinch salt
• 1 tablespoon fresh flat-leaf parsley, chopped (a piece to top it off)
• 1/4 cup extra virgin olive oil (or some leftover oil from the sun-dried tomatoes) 

Instructions:

1. Chop the sun-dried tomatoes and garlic, place in the food processor. Add a pinch of salt and pulse until it forms a chunky paste.

2. Add the beans and parsley, pulse until mixed.

3. Continue to pulse as you add olive oil, slowly. You may need to add less or more depending on what texture you want. But you are looking for a creamy dip.

4. Put in a presentable bowl and top with the leftover sun-dried tomatoes and parsley leaf.

5. Serve with vegetables, crackers, or whatever you like. I used brown rice tomato basil Triscuits (so good), regular crackers, red pepper, and carrots. 

-Recipe adapted from A Cedar Spoon blog

ENJOY!

Nutritional facts (from myfitnesspal):

-Serving size: 1/6 of the recipe

-Calories: 161

-Fat: 10 g (6.7 monounsaturated! Good fat!)

-Sodium: 454 mg

-Carbs: 14 g

-Fiber: 3 g

-Sugar: 2 g

-Protein: 5 g