Wednesday, May 19, 2010

PostHeaderIcon Dippity Do Da: Sun-dried Tomato & Bean Dip

  • 1 can (15 to 19 ounce) kidney beans, drained
  • 1/3 cup sun-dried tomatoes in olive oil
  • 1/4 cup grated Parmesan
  • 2 tablespoons water
  • 1/3 cup fresh basil leaves

 
In food processor with knife blade attached, finely chop tomatoes with 1 tablespoon oil from the package. Add beans, cheese, water, and blend until smooth. Add basil leaves, pulse just until combined.

1 comments:

Anonymous said...

Zippity Ay. My oh my I'm glad to have stumbled this way.

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