These dips are healthy, tasty, and great for parties or lunches.

Cannellini Bean Dip

Ingredients

• 1 15 ounce can of Cannellini (White Kidney) Beans
• 1/2 cup roasted, red bell pepper, chopped
• 1 clove garlic, minced
• 1 Tbs capers
• 1 Tbs lemon juice
• 1/8 tsp crushed, red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Directions

1. Combine all ingredients in a food processor and blend until smooth.
2. Place in a bowl and chill for an hour before serving.

Sun-Dried Tomato and Basil Dip

Ingredients

• 1 1/2 cup dry, sun-dried tomatoes
• 1 15 ounce container ricotta cheese
• 3/4 cup fresh basil leaves
• 1/3 cup black olives, chopped
• 3 Tbs Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp salt (optional)

Directions

1. Chop the sun-dried tomatoes into small pieces.
2. Soak the chopped tomatoes in warm water for 15 minutes.
3. Drain the water, but don't squeeze.
4. In a food processor combine all ingredients.
5. Blend until smooth, but don't over process.
6. Place the dip in a bowl and chill for an hour before serving.

Notes: Chopping sun-dried tomatoes can be sticky. Use kitchen scissors to cut them.
Save time by pre-chopping garlic. I like to cover it with olive oil and use the garlic flavored olive oil in recipes. Always keep the garlic and olive oil in the refrigerator.