Ingredients
-
2
-
6 - 8
-
1/4
-
2
-
2
-
3 - 4
-
1/4
-
1/8
-
-
-
-
-
-
-
Directions
Zingy Bean Dip, Given the ingredients, this is surprisingly spicy It’s quick and easy to make and can be made the day before It goes well with crackers or veggie sticks For added kick — if you like it hot — add a few drops of Tobasco sauce , Changing my review: after overnight refrigeration and serving dip cold, is much more intensely flavored and delicious Be sure to make this the day before you want to serve, makes a big difference
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Steps
|
1
Done
|
Put Cannellini Beans in a Colander and Rinse Under Running Water. |
|
2
Done
|
Drain Thoroughly. |
|
3
Done
|
Put Drained Beans Into a Food Processor Bowl. |
|
4
Done
|
Add Olive Oil, Lemon Juice, Garlic, Salt and a Few Grinds of Pepper to Bowl. |
|
5
Done
|
Pulse Until Beans Are Mostly Pured. |
|
6
Done
|
Add Sun-Dried Tomatoes and Basil. |
|
7
Done
|
Pulse Several Times So That the Tomatoes and Basil Are in Small Bits but not Pured. |
|
8
Done
|
Serve With Crackers and/or Veggie Sticks of Your Choice. |
