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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