Pinto Bean and Sun-Dried Tomato Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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, 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) |
Directions:
1. 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.
2. 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. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
3. Serve dip with cut-up vegetables.
4. Per Serving: calories, 91; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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