Great Northern Bean Dip

Yes, I am still at it.

Still cleaning out that pantry.   I swear it has a false back door into another dimension that lets evil kitchen dwarfs in to restock  it every night.

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We tend to eat pretty light on the weekends and eat one big meal.   As The Hubs was grilling away a chunk of beef this weekend, I decided to whip up some sort of dip for us to snack on.

Opening up the pantry, I noticed that said dwarfs had smuggled in one can of Great Northern beans and a partial package of dried tomatoes.    “Verrrry interesting,” to quote Arte Johnson.

I threw these ingredients (along with a few others) in the food processor and Voila!    A new dip was born.

A quick and easy dip.

Great Northern Bean Dip

1 (15.5 oz.) can Great Northern Beans, partially drained
4 cloves garlic, minced
1 c. dried tomatoes (I used  Bella Sun Luci’s  julienne cut with Italian Basil flavoring.)
1 t. balsamic vinegar
salt and pepper to taste
drizzle of good olive oil
fresh herbs to garnish

Place beans, garlic, tomatoes and vinegar in a food processor and puree.    (Whir it up until it is a hummus-like consistency.)  Taste and add salt and pepper if needed.    Place in serving bowl and drizzle with good olive oil.   Garnish with fresh herbs.

This is pretty darn good with simple Wheat Thins (also smuggled in by evil dwarfsters), but I am imagining it in a wrap with some basil and/or some fresh sprouts.

This is really a pretty color too.

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