White Bean Dip with Sun-Dried Tomatoes
This dip is full of flavour and fibre. Spread it on a cracker or try it instead of mayonnaise in a sandwich! Feel free to substitute your favourite fresh herb for the dill and/or the mint.
Makes about 2 cups (500 mL)
1 19 oz (540 mL) can white kidney beans
1-2 tbsp (15-30 mL) chopped fresh dill
1-2 tbsp (15-30 mL) chopped fresh mint
2 cloves garlic, minced
¼ cup (60 mL) chopped sun-dried tomatoes packed in oil*
1 tbsp (15 mL) olive oil
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) plain yogurt, optional
salt and pepper, to taste
additional olive oil, for garnish
Using a mortal and pestle or the back of a fork, mash the beans (you may have to do this in batches). Transfer to a medium bowl. Add the dill, mint, minced garlic, sun-dried tomatoes, olive oil and lemon juice. Mix well. If the mixture is too thick, add the yogurt. Add salt and pepper, to taste. Transfer to a serving bowl and drizzle with a little olive oil before serving.
* try to find the ones with oil infused with herbs
