White Bean and Sun-Dried Tomato Dip

by Brenda Langton, Tastemaker in Residence - Owner Spoonriver Restaurant & author of Spoonriver Cookbook

 image from afterdinnerdance.com http://afterdinnerdance.com/sun-dried-tomato-white-bean-dip/

image from afterdinnerdance.com http://afterdinnerdance.com/sun-dried-tomato-white-bean-dip/

This is a sort of a Tuscan hummus. It is delicious with vegetables and crackers and can even make a nice sandwich spread. / / Makes 2 cups

Ingredients

1/3 cup sun-dried tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
2 teaspoons white miso (optional) 
2 teaspoons minced garlic
1 teaspoon fresh lemon juice
1 teaspoon salt
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary

Instructions

  1. Place the tomatoes in a small bowl and cover them with warm water. Let them sit until the tomatoes are plump. Drain the tomatoes and then dice them.
  2. Combine the beans, miso, garlic, lemon juice, salt, and olive oil in a food processor or blender. Puree.
  3. Place the bean mixture in a bowl and fold in the tomatoes and rosemary.
  4. Adjust the seasoning to taste, perhaps adding more garlic or rosemary.
  5. Serve on crackers or toasted French bread.