PINTO BEAN AND SUN-DRIED TOMATO DIP

Pinto Bean and Sun-Dried Tomato Dip image

Yield Serves 4

Number Of Ingredients 7

1/2 cup boiling water
6 sun-dried tomato halves (not packed in oil; about 1 ounce)
1 15- to 16-ounce can pinto beans, rinsed, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon minced garlic
Assorted cut-up vegetables for dipping (such as carrots, celery, zucchini and bell peppers)

Steps:

Mix 1/2 cup boiling water and sun-dried tomatoes in small bowl. Let stand until tomatoes soften, about 30 minutes. Drain; reserve soaking liquid. Chop tomatoes.
Finely chop tomatoes and beans in processor. Blend in oil, vinegar and garlic. With machine running, gradually add 1/4 cup soaking liquid; puree. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
Serve dip with cut-up vegetables.