Navy Bean & Sun-dried Tomato Dip
Posted: March 25th, 2010, 1:00 pm
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
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