SUN-DRIED TOMATO AND CANNELLINI BEAN DIP

1 (15 1/2 ounce) can cannellini beans or other white bean, rinsed well and drained
8 sun-dried tomatoes packed in oil, well drained (patted with paper toweling if necessary)
1 large clove garlic, peeled, chopped
1 teaspoon chopped fresh rosemary (or more to taste)
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 to 1/2 cup water
Salt and black pepper to taste
Fresh vegetable dippers, crostini or crackers (for serving)

In a food processor or blender, place the beans, sun-dried tomatoes, garlic, rosemary, oil, vinegar and 1/4 cup water. Pulse to a smooth puree. If necessary, adjust the consistency by gradually adding more water, 1 tablespoon at a time. Add salt and pepper to taste. Cover and refrigerate 30 minutes to allow the flavors to blend before serving.

Serve chilled.

Makes 2 cups
Source: Hors D'Oeuvres by Eric Treuille and Victoria Blashford-Snell