Red, White and Dandy Dip Monday, October 24, 2011
1 can white beans (I like cannelloni best, but any white bean will work)
½ cup rehydrated sun-dried tomatoes (not packed in oil)
¾ cup plain, nonfat Greek-style yogurt
2 TBSP grated Parmesan cheese
¼ cup fresh Basil, chopped
salt and black pepper to taste
Drain and rinse beans. Drain and coarsely chop the tomatoes. Add beans, tomatoes, yogurt and cheese to a food processor or blender. Blend until thick and smooth. Stir in the basil, salt and pepper. Cover and allow to chill at least an hour. Serve with veggies cut into bite size pieces or with whole grain crackers.