White Bean and Sun-Dried Tomato Dip

Once again, not the best photo (Thanksgiving was very hectic), but this dip was a big hit with everyone.  Easy to make and perfect for big events because you can make this days ahead.  I made a double batch and, over a week later, I still have some left and it's as good, if not better, than the day it was made.

WHITE BEAN and SUN-DRIED TOMATO DIP (Makes 3 cups)

1 (15 oz) can cannellini beans, drained and rinsed
2 Tbsp fresh lemon juice
1/4 cup EVOO
2 garlic cloves
1 tsp onion powder
Pinch cayenne
1 (3-4 oz) jar sun-dried tomatoes packed in olive oil, drained and patted dry
1/2 tsp chopped fresh rosemary
1/4 tsp kosher salt
1/4 tsp black pepper
1 tsp chopped fresh chives
Pita chips

Put the beans, lemon juice, olive oil, garlic, onion powder, cayenne, sun-dried tomatoes, rosemary, S&P in a food processor.  Pulse until the mixture is smooth.

Put the dip in a serving bowl.  Before serving, garnish with the chives and serve with a basket of toasted pita chips.  

Recipe Source: Comfort Foods that Take You Home (David Venable)