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
Ingredients
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
Directions
- Drain the cannellini beans, reserving the liquid.
- Puree the beans, garlic and anchovy in the food processor, adding the reserved liquid as needed.
- Pour the pureed beans onto a deep serving plate.
- Top the beans with the basil oil (swirling it in), roasted tomatoes, olives, pine nuts and parmesan.
- 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!