Sundried Tomato and Bean Dip
Adapted from the bulk version we make at the deli.
1 tin mixed beans, drained
1 clove garlic
X4-5 sundried tomatoes (from a jar, or dried an rehydrated)
1 tblsp tomato puree
1-2 tblsp creamed basil (optional)
1 tblsp balsamic vinegar
2 tsp lemon juice
2 tblsp sunflower oil (from the sundried tomatoes jar if using)
Puree the beans and garlic until mortar-like. Then add the sun-dried tomatoes, tomato puree and basil, and blend again. Add the remaining ingredients, blend and season to taste.
Adjust vinegar/lemon or loosen with more oil as needed. Enjoy!