Navy Bean & Sun-dried Tomato Dip

[wendysgoodnews]

NAVY BEAN & SUN-DRIED TOMATO DIP

2 cups cooked navy beans or 1 15-ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

¼ cup oil-packed sun-dried tomatoes, rinsed

¼ cup chopped fresh parsley

½ teaspoon minced garlic

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

½ teaspoon sea salt

Preparation
1. Combine all of the ingredients in a food processor and process until smooth.

2. Add another spritz of lemon or a pinch of salt if needed.

Serves 6

Storage: Store in an airtight container in the refrigerator for 5 to 7 days

[Mary J]

Yummm Wendy,

This sounds fantastic!

Mary J