Sun-Dried Tomato and Cannellini Bean Dip


  • 1 can (15-1/2 ounce) Great Northern beans or other white beans, rinsed well and drained
  • 8 sun-dried tomatoes packed in oil, well drained (patted with paper toweling if necessary)
  • 1 large clove garlic, peeled and chopped
  • 1 teaspoon chopped fresh rosemary or more to taste
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 to 1/2 cup water
  • 2 tablespoons Kalmata or ripe olives
  • Salt and black pepper to taste
  • Fresh vegetable dippers, crostini or crackers for serving

Preparation: In a food processor or blender, place the beans, sun-dried tomatoes, garlic, rosemary, oil, vinegar and 1/4 cup water. Pulse to a smooth puree. If necessary, adjust the consistency by gradually adding more water, 1 tablespoon at a time. Add salt and pepper to taste. Fold in olives. Cover and refrigerate 30 minutes to allow the flavors to blend before serving. Serve chilled.

Notes: Yields about 2 cups