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Tuscan White Bean Dip
This dip is perfect for a game day, appetizer, dinner, party, or just a healthy snack. Classic Italian flavors and ingredients come together seamlessly in this no-cook, easy breezy dip. Great with any of our focaccia breads!
Pro Tips:
● Pulse slowly for desired smoothness
● Add more olive oil if it's too thick, try infused olive oils for a twist.
● Add cooked bacon for a great addition.
● Use only freshly chopped herbs if available for best results
● For a delicious baked dip add grated Parmesan cheese on top and/or shredded mozzarella & bake until cheese melts.
● Store leftovers in the refrigerator in a sealed container for up to 5 days.
Ingredients:
● 1 (15-ounce) can cannellini beans, drained and rinsed
● 2 cloves garlic cleaned and peeled
● 2 tablespoons fresh lemon juice
● 1/4 teaspoon granulated garlic powder
● 1/3 cup olive oil, plus 4 tablespoons for the top
● 1/4 cup (loosely packed) fresh Italian parsley leaves
● ¼ cup fresh chopped basil
● 1 tablespoon friend oregano
● salt and pepper to taste
● Freshly ground black pepper
● cayenne pepper to taste or red pepper flakes.
● Optional add ins: crispy crumbled bacon, chopped sun dried tomatoes or chopped roasted peppers.
● Optional: Shredded mozzarella is great on top baked and melted, top sprinkled with grated Parmesan cheese and drizzled with more olive oil. Try infused olive oils!
Directions:
Combine the beans and olive oil in a food processor until roughly blended. Pieces of beans should still be visible.
Combine the remaining ingredients and pulse until desired texture is acheived.
Serve in bowl with a garnish of choice and sliced focaccia bread and a serving knife or spoon.
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