Balsamic Bean Dip with Fresh Veggies
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1-2 tablespoons balsamic vinegar plus extra for drizzling
¼ cup sun dried tomatoes. Oil reserved for drizzling
Oil from jar of sun-dried tomatoes
Whole grain pita bread, cut into wedges or or pita chips
preparationPuree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.
Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
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Once a month if you're in the Northern New Jersey area, you can cook with Irene, I love to! (Irene can also cook privately and shop healthily for you also).