Balsamic Bean Dip With Fresh Veggies
Source: bon appétit magazine, february 2008 issue
Steps
Puree beans , olive oil , and 1 tablespoon vinegar in processor until smooth.
Season with salt and pepper.
Transfer to bowl.
Drizzle with tomato oil and a few drops of vinegar.
Serve with crudits and pita wedges.
Ingredients
white kidney beans, olive oil, balsamic vinegar, oil, assorted crudites, pita bread