Ingredients:

• 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