White Bean Dip with Toasted Baguette

  • Serves
    several snackers
Author Notes

This was our Super Bowl dip instead of the Mexican seven layer dip. Ooops, my dip only has six layers… —nannydeb


  • 1

    15 ounce can cannellini beans

  • 1

    clove garlic

  • 1-2

    anchovy filets

  • 2 tablespoons

    basil oil or pesto

  • 1/2 cup

    roasted tomatoes, chopped (I roasted roma tomatoes in a 350 degree oven for about 40 minutes)

  • 2 tablespoons

    calamata olives, sliced

  • 1 tablespoon

    toasted pine nuts

  • 1 tablespoon

    shredded parmesan

  • toasted baguette slices

  1. Drain the cannellini beans, reserving the liquid.
  2. Puree the beans, garlic and anchovy in the food processor, adding the reserved liquid as needed.
  3. Pour the pureed beans onto a deep serving plate.
  4. Top the beans with the basil oil (swirling it in), roasted tomatoes, olives, pine nuts and parmesan.
  5. Serve with toasted baguette slices.

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I’m obsessed!

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