Sundried Tomato Dip

A great quick and healthy appetizer - whip it up ahead of time!


  • 1 tsp olive oil
  • 1 medium red onion, minced
  • 2 cloves garlic, minced
  • 2 cups cooked white kidney beans
  • 1/4 cup Sunbest sun-dried tomatoes
  • Juice of one lemon
  • 1 tbsp nutritional yeast
  • 1 tsp balsamic vinegar
  • salt & pepper to taste
  • 2 tbsp chopped fresh chives


  1. Saute onions in the oil in a pan over high heat until they start to brown, about five minutes. Add garlic until fragrant, about 3-5 more minutes. Add water 1 tbsp at a time, if needed, to deglaze and prevent burning.
  2. Add cooked mixture and all remaining ingredients, except chives, to a food processor. Blend until well combined and desired texture is achieved. Stir in chives by hand.
  3. Enjoy immediately, or cover and refrigerate for 2 hours or overnight to allow flavors to meld.