White Bean and Sun Dried Tomato Dip
1 can white cannelloni beans, drained
5 sun dried tomatoes, oil packed
5 garlic cloves, unpeeled
salt and pepper
To roast garlic, wrap unpeeled cloves in foil and bake at 400 degrees for about 40 minutes or until light brown and tender.
In food processor, whiz sun dried tomatoes and roasted garlic. Add beans and fresh sage leaves (start with a few and add more to your taste). Drizzle in olive oil until a good consistency is achieved (few tablespoons). Can be thinned down a bit with some veggie broth. Add salt and pepper to taste. Serve with toasted wheat baguette slices or use as a spread on sammies!
This is really a taste and add as you go recipe because you may prefer more garlic, less sage, more tomatoes, etc. Enjoy!