Sun-Dried Tomato Basil Dip
Ingredients
- 1 can cannellini beans, rinsed and drained
- 1 tablespoon vegan mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/2 cup marinated sun-dried tomatoes, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1 lemon, juiced
- salt and pepper
- crushed red pepper
Preparation
Using a blender or immersion blender, puree beans, vegan mayo, lemon juice, and spices.
Transfer to bowl and stir in sun-dried tomatoes and basil. Season to taste.
Serve with sliced veggies and gluten free crackers or use as a spread on sandwiches, toast, or wraps.
