White Bean and Roasted Tomato Dip

• 4 cups cooked white beans
• 1/2 cup roasted tomatoes
• 3 TB oil from roasted tomatoes
• 1 TB 365™ Balsamic Vinegar
• 1 tsp green Tabasco sauce or 1/2 tsp serrano chile, seeded and minced
• 1 cup finely grated Drunken Goat Cheese
• 3 TB minced fresh basil
• salt to taste
• 10 Whole Foods™ Kalamata Olives, pitted and chopped

Method

1. Place beans, roasted tomatoes, the oil from the roasted tomatoes, balsamic vinegar and Tabasco into a food processor; purée.
2. Remove purée to a bowl.
3. Stir in 3/4 cup of the Drunken Goat Cheese and basil. Season with salt to taste.
4. Garnish with chopped olives.