Sun-Dried Tomato-White Bean Dip

• 1 garlic clove, pressed
• 3 tablespoons chopped sun-dried tomatoes in oil, drained
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 2 (15.8-oz.) cans great Northern beans, rinsed and drained
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup HELLMANN'S or Best Foods Mayonnaise Dressing With Extra Virgin Olive Oil, divided
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices

1. Preheat oven to 400u0b0. Saute garlic and next 3 ingredients in a lightly greased medium skillet over medium heat 1 minute or until fragrant.
2. Combine garlic mixture, beans, salt, pepper, and 3/4 cup mayonnaise in a food processor. Process 15 to 20 seconds until smooth, stopping to scrape down sides as needed.
3. Arrange bread slices in a single layer on a baking sheet. Spread 1 side of each bread slice with remaining 1/4 cup mayonnaise.
4. Bake at 400u0b0 for 8 to 10 minutes or until toasted. Serve with bean dip.

garlic, tomatoes, rosemary, fresh sage, great northern beans, salt, pepper, hellmann, bread baguette

Taken from www.myrecipes.com/recipe/sun-dried-tomato-white-bean-dip (may not work)