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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 - $4.49/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 - $11.49/ea
 25oz
 
  Morton's Regular Salt - $0.99/ea
 26oz
 
  FreshDirect Tellicherry Pepper, Ground
This product is currently unavailable.
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
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