Balsamic Bean Dip with Fresh Veggies
- Assorted crudités
- Pita bread
- 1 15-ounce can cannellini (white kidney beans)
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Oil from jar of sun-dried tomatoes
Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.