I love the flavours in Tuscan Bean Soup, so I thought, hmm, maybe that would work as a dip. And it does! Great spread on crostini or for the carb conscious, just as great with veggies too. When I entertain, I like to make 3 different dips and set up a crostini and crudite station so my guests can mix and match. So easy. If this is the only dip I’m making, I usually double this recipe.
Ingredients
1 can cannellini beans, drained and rinsed.
1/4 cup extra virgin olive oil plus 1 tablespoon
1 clove garlic, chopped
1 teaspoon rosemary, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon sea salt
Preparation
Heat olive oil in small pan, add garlic, crushed red pepper and rosemary and sauté until fragrant (about 1 minute). Do not let the garlic brown. Place rinsed beans in a food processor, add olive oil mixture and salt, then blend until smooth. If the consistency is too thick, add more olive oil. Taste for seasoning. Transfer dip to bowl, and serve with cut up vegetables or crostini.
