TUSCAN BEAN AND OLIVE SPREAD

Tuscan Bean and Olive Spread image

Wonderful flavors of garlic, rosemary and basil blend in this hearty spread! Lucky enough to have leftovers? Serve it with pita chips, veggies or as a sandwich topper. -DIANE NEMITZ, LUDINGTON, MICHIGAN

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 12

Ingredients

6 sun-dried tomato halves (not packed in oil), finely chopped
1/2 cup boiling water
1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons water
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1 garlic clove, halved
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup Greek olives, chopped
Bagel chips

Steps:

In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside., Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives. , Serve with bagel chips.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.