Sun-Dried Tomato Dip

Cookbook

Sun-Dried Tomato Dip

Makes about 1-1/2 cups

Sun-dried tomatoes provide a very concentrated form of lycopene, and the fact that the tomatoes are in olive oil makes the lycopene easily absorbed by the body. One tablespoon dip contains almost 2 milligrams of lycopene, 1 gram of fiber, and only 1 gram of fat, and that's mostly "good" mono-unsaturated from the olive oil.

To vary the flavor of the dip, you can add chopped fresh basil, dill, tarragon, or chives, or their dried counterparts. A sprinkle of dried cumin, chili powder, or curry powder would also blend well with the flavor of the dried tomatoes.

Serving Suggestions: Raw vegetables, such as carrots, strips of red bell pepper, broccoli and cauliflower florets, radishes, cucumber rounds, and green beans are delicious for scooping up the dip. You also can spread the bean mixture on whole-grain crackers or use as a sandwich spread, or thin it out with a little vegetable broth and toss with cooked whole-wheat penne and rotelle for a quick-to-fix pasta dish.

Prep: 5 minutes.

1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon olive oil
8 pieces sun-dried tomato pieces (about 1/4 cup),
packed in oil, blotted dry with paper towels
1/4 cup vegetable broth

In a food processor, combine the beans, oil, and tomato pieces. Process until the mixture is coarsely combined. Add broth and process until a smooth paste. For thinner dip, add more broth until desired consistency.

Make-Ahead Tip: Dip can be refrigerated for up to 3 days.

Buy the Book!

from:
Eat to Beat Prostate Cancer Cookbook
by David Ricketts
Stewart, Tabori & Chang
Paperback; US $19.95; 336 pages
ISBN: 1-5847-9475-5
Recipe reprinted by permission.