- 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
Total Carb: n/a
Dietary Fiber: n/a