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.
INGREDIENTS
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
DIRECTIONS
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.
coolkumquat 
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