Italian

Sun Dried Tomato Bean Dip is for Snack.

Sun Dried Tomato Bean Dip takes 60 minutes to prepare.

Sun Dried Tomato Bean Dip takes 45 minutes to cook.

Sun Dried Tomato Bean Dip makes 16 servings.

The ingredients for Sun Dried Tomato Bean Dip are:

2 cup Beans, white
0.5 cup Sun Dried Tomatoes
1 serving Garlic, Whole Head (by CHEF_KORI)
2 tbsp Extra Virgin Olive Oil
.25 tsp Salt

Here is how you make Sun Dried Tomato Bean Dip:

Preheat oven to 375°.Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.Serving Size: Makes 2 cups Serving Size 2 tbsp

The nutritional information for Sun Dried Tomato Bean Dip is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 60.9

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 73.8 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.8 g
• Protein: 2.8 g

Sun Dried Tomato Bean Dip is Italian cuisine.

The dietary needs meet for Sun Dried Tomato Bean Dip is Vegetarian