Sundried Tomato White Bean Dip


*As Seen on CT Style News 8*

Everyone loves a great dip. It’s theoretically the water cooler of a party where guests gather around to talk. Each person claims their game piece of choice (multigrain cracker, savory chip, celery stick…) and digs in to a seemingly never-ending bowl of goodness. Some have a bold kick to them like my roasted vegetable dip or my brother’s buffalo chicken dip, and others serve as a sweet dessert like the yummy sugar cookie dip recipe. Any way you prepare it, few gatherings are complete without one.

I have created some recipes to add to your collection, and will be posting them this week. They are quick, simple, affordable and fun to eat. Try dunking them with the usual suspects or swap them for mayo as a spread on sandwiches.

This one below only requires a few basic pantry ingredients and is full of zest and flavor. Three ingredients, three steps. Done.


2 cans cannellini beans

1 cup Bella Sun Luci Julienne cut Sun Dried Tomatoes with extra virgin olive oil and Italian herbs

1 teaspoon minced garlic


Rinse and drain beans.

Pour into food processor bowl. Add sundried tomatoes and minced garlic.

Blend until smooth. (The oil from the sundried tomatoes make for easy blending.)

Eat and enjoy any way you like!


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