White Bean Dip with Sun Dried Tomato and Herbs

2-½ cups canned white beans, drained and well rinsed
2 cloves garlic, very finely minced
¼ cup oil packed or rehydrated sun dried tomatoes
1 tbsp. fresh herbs (basil, oregano, dill, whatever you like or mix your favourite herbs), chopped
¼ tsp. salt
Pinch pepper, or to season
¼ cup extra virgin olive oil

Rinse the beans and add them to a food processor along with the garlic and sun dried tomatoes.
Pulse until a chunky consistency; add the herbs, salt and pepper.
With the processor turned on, begin to stream a little olive oil into the bean mixture until it is smooth and the consistency you are looking for.
If you want you use it as a spread for bread, use less olive oil; if you want a creamier dip, add a little more olive oil.

This dip will keep in the refrigerator for several days.