Sun-Dried Tomato Dipping

[Guest guest]

This one is really addictive. My daughter uses it instead of butter

on toast or bread.

Makes about 3 cups.

 

2 cups sun-dried tomatoes (dry, not oil-packed)

2 cups canned or cooked white beans or butter beans

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

½ tsp minced garlic

1 tbsp tomato paste

5 fresh basil leaves

salt & pepper to taste

 

Bring ¾ cup of water to the boil, add the sun-dried tomatoes and soak

for 90 seconds. Drain, reserving the water. Puree the tomatoes with ½

cup of the cooking water in a food processor and add the remaining

ingredients. Blend again, adding a little water if required. Season

to taste and chill. Stores in fridge up to 5 days