White Bean and Sun-dried Tomato Dip

Method

1. 1

   Roughly chop the sundried tomatoes and place them in a food processor with the garlic and a pinch of sea salt.

2. 2

   Pulse to form a chunky paste, add the beans and the parsley and continue to pulse.

3. 3

   With the motor running, add the olive oil a little at a time and process until smooth and creamy (start with a 1/4 cup but you might need more depending on the texture you want).

4. 4

   Garnish with flat leaf Italian parsley and a little bit of the sun-dried tomatoes on top.

5. 5

   Serve with crackers, vegetables or spread on baguette. Store leftovers in an airtight container in the refrigerator.