Balsamic Bean Dip with Fresh Veggies

Balsamic Bean Dip with Fresh Veggies
Photo by Wyatt Counts


  • Oil from jar of sun-dried tomatoes
  • Pita bread
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 15-ounce can cannellini (white kidney beans)
  • Assorted crudités

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.

View full recipe at Epicurious


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