Sundried tomato spread

A jar of sundried tomatoes in oil were left over after a get-together a while back and no one in my family touched the jar. It just sat there day after day, so I thought about adding them to beans and making a good sandwich spread or veggie dip out of them. Combining the tomatoes together with the oil they sat in gave this dip a very rich taste.

1/2 cup sundried tomatoes (measured with the oil)

1/2 cup cooked navy beans (or any other white beans)

1/4 cup pitted olives

1 garlic clove, crushed

1 tbsp lemon juice

1/2 tbsp balsamic vinegar

2-4 tbsp dried basil

Leaves from 4 sprigs of parsley

Salt, to taste

1. Blend everything except for parsley and basil. I used a magic bullet.

2. Add the herbs and blend again. The end-product was a bit chunky, but that’s ok. I still tasted good.

3. Place in fridge for an hour for the flavors to develop.



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