Balsamic Bean Dip With Fresh Veggies

• 1 (15 ounce) cancannellini white kidney beans, drained
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar, plus extra for drizzling
• oil, from jar sun-dried tomato
• assorted crudites
• pita bread, cut into wedges

1. Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.
2. Season with salt and pepper.
3. Transfer to bowl.
4. Drizzle with tomato oil and a few drops of vinegar.
5. Serve with crudites and pita wedges.

cancannellini white kidney beans, olive oil, balsamic vinegar, oil, crudites, pita bread

Taken from www.food.com/recipe/balsamic-bean-dip-with-fresh-veggies-279943 (may not work)