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Sun-Dried Tomato and Cannellini Bean Dip

Rated as 4 out of 5 Stars
0

"A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches."
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Ingredients

15 m servings 113
Original recipe yields 8 servings

Directions

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  1. Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Nutrition Facts


Per Serving: 113 calories; 7.4 9.7 2.2 0 146 Full nutrition

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Reviews

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A nice variation on dips for your favorite munchies. Thank you for the recipe.