Source: dLife

Thick and creamy sun-dried tomato and basil spread with white beans and garlic.

Servings

3 oz sun dried tomatoes (package without oil, about 2 cups)
0.33 cup fresh basil , leaves
2 tbsp balsamic vinegar
2 tbsp Tomato Paste, Italian style, with Italian seasoning, canned
1 tbsp olive oil
0.12 tsp salt
0.12 tsp black pepper
15 oz Beans, white, small, canned , drained
1 medium garlic cloves , minced

1 Soak tomatoes in 1 cup boiling water for 15 minutes or until tender. Strain tomatoes through a fine chinos set over a bowl, saving 1/2 cup liquid.
2 Using a food processor or blender, puree tomatoes, saved liquid, basil, vinegar, tomato paste, oil, salt, pepper, beans, and garlic until smooth.

Serve with pita or tortilla chips Be sure to use fresh basil, dried will not taste the same. This is also a great pesto for pasta or spooned over fresh mozzarella. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.