Balsamic Bean Dip With Fresh Veggies

“Source: Bon Appétit magazine, February 2008 issue”
READY IN:
5mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) cancannellini white kidney beans, drained
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar, plus extra for drizzling
  • oil, from jar sun-dried tomato
  • assorted crudites
  • pita bread, cut into wedges

Directions

  1. Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.
  2. Season with salt and pepper.
  3. Transfer to bowl.
  4. Drizzle with tomato oil and a few drops of vinegar.
  5. Serve with crudités and pita wedges.

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