Tuscan Bean And Olive Spread

• 6 sun-dried tomato halves (not packed in oil), finely chopped
• 1/2 cup boiling water
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 tablespoons water
• 1 tablespoon olive oil
• 1-1/2 teaspoons dried basil
• 1 garlic clove, halved
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup Greek olives, chopped
• Bagel chips

1. In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside.
2. Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives.
3. Serve with bagel chips.

tomato, boiling water, cannellini beans, water, olive oil, basil, garlic, rosemary, pepper, red pepper, greek olives, bagel

Taken from www.tasteofhome.com/recipes/tuscan-bean-and-olive-spread/ (may not work)