White Bean Sun-Dried Tomato Spread
This spread is good served as a appetizer on baguette slices or crackers and it is also great as a dip for vegetable sticks or as a sandwich spread
Servings 1 and 1/2 cups spread
Ingredients
- **Prepare some roasted garlic ahead to have available in the refrigerator**
- 1 15 oz. can cannellini beans rinsed
- 4 - 5 jarred artichoke hearts in oil
- 12 cloves roasted garlic
- 2 T sun-dried tomatoes chopped
- 1/8 - 1/4 tsp salt
- 1/2 - 1 T fresh lemon juice
- 1 - 2 T oil from either the sun-dried tomatoes or artichokes
- 12 Kalamata olives cut 1/2 the long way and sliced in thirds + a little more for garnish
- 1 T sun-dried tomatoes chopped for garnish
- Chopped fresh parsley for garnish
Instructions
- Put the first 7 ingredients in a food processor with the steel S blade
- Process until the mixture is a smooth consistency
- Stir in the chopped kalamata olives and chopped sun-dried tomatoes
- Garnish with a few chopped kalamata olive and sun-dried tomato pieces
- Garnish with chopped fresh parsley
- Serve as a spread or a dip
- Yields: approximately 1 1/2 cups