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.


Anonymous said...

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

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