White Bean & Sun-Dried Tomato Dip

Pretty in pink.

Better Half was up north at our “farm” enjoying pond building and pond blitzing with buddies (for you not in the know, pond blitzing is visiting as many ponds as you possibly can and fishing the heck out of ’em).  As for me, I enjoyed ME time!  Saturday night my dear friend R came over with her knitting and a delicious shrimp and corn salad.  I provided wine and appetizers for our girls-night-in, which is how I came up with this delicious White Bean & Sun-Dried Tomato Dip.

Before sharing this simple recipe, I must tell you that R and I cracked ourselves up that evening.  My sweet friend J (with whom Better Half stayed part of the time) sent me a text/picture of her cooking for the pond blitzers.  I cheekily sent her a picture of R and I toasting each other with our wine glasses.  J replied with a picture of her chugging a bottle of wine.  Hilarious!  However, she’s messing with a master.  I grabbed two antique “hooch” jugs and sent back a picture of us drinking out of the jugs.  Then, we took a picture of us with straws drinking out of 5-gallon carboys.  To finish the fun, the final picture was us drinking out of a spigot from a 5-gallon vat.  We were being so silly, but we were busting our guts. We’re not done. . . .  Dear J, we wish you had been here with us instead of taking care of the fishy-smelly guys!

White Bean & Sun-Dried Tomato Dip

1 can cannellini beans, rinsed and drained
¼ cup sun-dried tomatoes (packed in olive oil is best)
1 T capers
2 cloves garlic (or more if you like)
Dash of red pepper flakes
1-2 T olive oil
Salt and pepper, to taste

Combine first five ingredients in food processor and pulse until well blended.  While processor is running, drizzle in olive oil and blend until smooth.  Season to taste with salt and pepper.  Serve with fresh veggies, crackers, or fresh baguette slices.

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