Navy Bean and Sun-Dried Tomato Dip

The creaminess of navy beans makes a great base for spreads and dips, which I've supercharged by adding sun-dried tomatoes.

Use it as a sandwich spread, or a dollop on veggies.

Ingredients

2 cups cooked navy beans or 1 15-ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

¼ cup oil-packed sun-dried tomatoes, rinsed

¼ cup chopped fresh parsley

½ teaspoon minced garlic

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

½ teaspoon sea salt

Preparation

1. Combine all of the ingredients in a food processor and process until smooth.

2. Add another spritz of lemon or a pinch of salt if needed.

Serves 6

Storage: Store in an airtight container in the refrigerator for 5 to 7 days.

Nutritional Info: Calories: 195; Total Fat: 8.2 g (1.1 g saturated, 5.5 g monounsaturated); Carbohydrates: 24 g; Protein: 8 g; Fiber: 9 g; Sodium: 635 mg

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