Gear Up for Super Bowl Sunday with this Healthy Dip Alternative
Balsamic Bean Dip with Fresh Veggies
Bon Appétit | February 2008
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
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Preparation:
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.
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