Tuscan Bean and Olive Spread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Wonderful flavors of garlic, rosemary and basil blend in this hearty spread! Lucky enough to have leftovers? Serve it with pita chips, veggies or as a sandwich topper. âDIANE NEMITZ, LUDINGTON, MICHIGAN Ingredients:
6 sun-dried tomato halves (not packed in oil), finely chopped |
1/2 cup boiling water |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
2 tablespoons water |
1 tablespoon olive oil |
1-1/2 teaspoons dried basil |
1 garlic clove, halved |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
1/4 cup greek olives, chopped |
bagel chips |
Directions:
1. In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside.
2. Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives.
3. Serve with bagel chips. Yield: 1-1/2 cups.
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