BALSAMIC BEAN DIP WITH FRESH VEGGIES

BALSAMIC BEAN DIP WITH FRESH VEGGIES

balsamicbeandipwithveggies

Serves 4:
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
Whole wheat pita bread, cut into wedges

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.

Enjoy! :)

[Source: Epicurious.com]

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Photography by Mary Sylvester.