Tuscan Bean Dip Recipe
- 1 (16 ounce) can cannellini or navy beans, rinsed and drained
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 2 tablespoons thinly sliced basil leaves
- 1/2 teaspoon chopped fresh sage or rosemary
- 2 cloves garlic, minced
- 1/8 teaspoon hot red pepper flakes
- Ground black pepper
- Salt substitute
- In a large bowl, mash the beans with the back of a fork or a hand-held potato masher. Stir in the vinegar, olive oil, basil, sage or rosemary, garlic, and pepper flakes. Season to taste with salt substitute and pepper. Serve immediately with vegetable sticks.
