This recipe uses NO added fat! The sun-dried tomatoes give it a wonderful smoky flavor and add the cancer-fighting antioxidant lycopene. 

• 6 sun-dried tomatoes, (not packed in oil)
• 1 cp boiling water
• 1 1/2 cps cooked or canned great northern beans, rinsed and drained
• 1 tsp finely chopped fresh rosemary, or 1 tsp dried rosemary, crumbled
• 1 tsp freshly squeezed lemon juice
• 2 garlic cloves, minced or 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp dried sage
• 1/2 cp bean cooking liquid of veggie broth**
• ** Note: Eden Organic canned goods do not contain any BPA's, so safe to use bean liquid from those canned beans.

• Place sun-dried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak till softened, about 10 minutes. Drain, thinly slice, and set aside.
• Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a food processor and process until smooth. If desired, add some or all of the bean cooking liquid for a creamier texture. Stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed.

Stored in a covered container in the refrig, the dip will keep for up to 3 days.