Recipe information
Yield
Makes 4 Servings
Ingredients
1
15-ounce can cannellini (white kidney beans), drained
2
tablespoons olive oil
1
tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges
Need to make a substitution?
Preparation
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.