Smoky Sun Dried Tomato + White Bean Dip

A very merry monday to everyone who is in the thick of cookie baking, gift wrapping and anxious tracking checking, trying to figure out if that one thing will actually get shipped in time for Christmas. I am the president of that club currently. 

Our genre over at the Free People blog this month was appetizers you can bring to a party, and as luck would have it, we have another small plate to share with you. It is apparently the month of dips on Better Happier, which is appropriate given that for most of us, holiday party season has arrived. Hello christmas cookies and spiced drinks galore. If you're in a pinch and need to make something quick to bring along wherever you may be going, voila. Smoky Sun Dried Tomato + White Bean Dip might be perfect, especially since you probably have most of the ingredients in your kitchen already.

Smoky Sun Dried Tomato + White Bean Dip
serves 4-6

4 oz sun dried tomatoes
1 can white beans, rinsed and drained
3 tbs olive oil
2 tsp smoked paprika 
2 tsp dried rosemary
1 tsp garlic powder
1/2 tsp crushed red pepper
salt and pepper 
sea salt + cracked black pepper, for topping
olive oil, for topping

In a kettle, bring 3 cups of water to a boil. In a heatproof bowl, pour boiling water over tomatoes and rosemary. Let stand, covered for 10 minutes. 

Drain hydrated tomatoes and set aside, saving 1/4 cup tomato steeping liquid. In a food processor, combine beans, tomatoes, garlic, smoked paprika, red pepper and a generous seasoning of salt and pepper. Pulse to combine for about 30 seconds - this should form a coarse paste. Scrape down sides of food processor and add reserved tomato liquid. Pulse to combine until a smooth puree is formed, about and additional 1 minute. 

Scoop into a bowl and top with olive oil, cracked black pepper and sea salt.