Pinto Bean and Sun-dried Tomato Dip

6 servings


  • 1/2 cup boiling water
  • 6 sun-dried tomato halves (not packed in oil: about 1 ounce)
  • 1 (15- to 16-ounce) can pinto beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced garlic
  • Assorted cut-up vegetables for dipping (such as carrots, celery, zucchini and bell peppers)

Preparation: Mix 1/2 cup boiling water and sun-dried tomatoes in small bowl. Let stand until tomatoes soften, about 30 minutes. Drain; reserve soaking liquid. Chop tomatoes.

Finely chop tomatoes and beans in processor. Blend in oil, vinegar and garlic. With machine running, gradually add 1/4 cup soaking liquid; puree. Season with salt and pepper. Transfer to bowl.

Serve dip with cut-up vegetables.

Notes: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.


Amount Per Serving

Cals: 91 From Fat: n/a

Total Fat: 3g

Cholesterol: 0mg

Sodium: n/a

Total Carb: n/a

Dietary Fiber: n/a

Sugars: n/a

Protein: n/a