A simple and savory vegan dip recipe. It’s also delicious on wraps or in salads!
1 can white beans, drained and rinsed
3 oz sun-dried tomatoes (marinated in olive oil)
1 teaspoon dried basil
1/3 cup olive oil
1/2 teaspoon garlic powder
Salt to taste
Fresh basil for serving
In a small food processor, combine all ingredients and blend until smooth. Taste and adjust salt if necessary.
Serve in a bowl, drizzled with olive oil and topped with fresh basil.