Sun-Dried Tomato Dip
Sun-Dried Tomato Dip with Rosemary / Basil Olive Oil Recipe
-2 tablespoons Sonoma Farm Rosemary/Basil Infused extra virgin olive oil
-1 whole garlic head
-1 cup water
-1 (3.5-ounce) package sun-dried tomatoes, packed without oil
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1 (15.8-ounce) can Great Northern beans, rinsed and drained
-Preheat oven to 375°.
-Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
-Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.