Tomato and White Bean Dip Prep Time: 15 minutes Cook Time: 0 minutes Servings: 8 Ingredients - 45 ounces great northern white beans, drained and rinsed (3 cans) - 1/2 cup onion, chopped - clove garlic, chopped - 3/4 cup sun dried tomatoes (rehydrate according to package directions) - 1 small shallot, chopped - 1 tablespoon fresh rosemary, leaves only, chopped - 3 tablespoons extra virgin olive oil - 2 teaspoons fresh lemon juice - 1 teaspoon salt, more to taste if desired - 1/2 teaspoon freshly ground black pepper, more to taste - 1/2 cup boiling water - 1/2 teaspoon crushed red pepper, or to taste - garnish with fresh parsley or cilantro    With a mildly spicy tomato flavor, this dip goes well on crackers, chips or vegetables.   Directions	1

	Place the drained beans, onion, garlic, reconstituted sun dried tomatoes, shallot and rosemary in a food processor. Using the steel blade, process until mixture is smooth. Add lemon juice, olive oil, and boiling water gradually while the machine is running. Season to taste with salt, pepper and red pepper. Transfer to a bowl, cover and refrigerate until ready to serve. Garnish with chopped parsley. Serve with crackers and cut up fresh vegetables alongside.	2