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    SUN-DRIED TOMATO DIP
    from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

    Makes approximately 8 servings
    INGREDIENTS (CLICK TO BUY)

    1 3-ounce package sun-dried tomatoes, packed without oil(about 2 cups)
    1/3 cup fresh basil leaves (do not substitute dried basil)
    2 tablespoons balsamic vinegar
    2 tablespoons Italian-style tomato paste
    1 tablespoon olive oil
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1 15-ounce can white beans, drained
    1 garlic clove, minced
    Pita chips

    Print recipe
    PREPARATION

    In a medium bowl, combine dried tomatoes and 1 cup of boiling water. Let stand for at least 15 minutes. Drain tomatoes, reserving 1/2 cup of soaking water. In a food processor, blend softened tomatoes, reserved water, fresh basil, and remaining ingredients (vinegar through garlic); process until smooth. Serve with pita chips. Makes approximately 8 servings.
    Approx. per serving:
    140 calories; 2 grams of fat


    Product nutrition and information
     Quantity Ingredients Est.Price
    Italian Sun-Dried Tomatoes - $9.99/lb
     
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
      Contadina Tomato Paste - $0.99/ea
     6oz
     
      Goya Cannellini - $1.49/ea
     15.5oz
     
      Thomas' Sahara Whole Wheat Pita Pocket Bread - $3.19/ea
     6pc
     
    You May Already Have
      Monari Green Label Balsamic Vinegar - $4.99/ea
     17oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
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