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Sun-Dried Tomato and Cannellini Bean Dip


"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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15 m servings 113 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  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 g fat; 9.7 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 146 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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