Tuscan White Bean Dip Recipe
 
Prep time
Total time
 
Tuscan White Bean Dip is creamy, flavorful, easy to prepare and (SHUT UP!) Low Cal too!
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 1 cup
Ingredients
  • 1 - 15.5 can of White Kidney Beans
  • 1 Head of Roasted Garlic (or 2-3 fresh garlic cloves to taste)
  • 3 Anchovy Fillets (can be omitted - see note below)
  • 1-2 TBS Parmesan Cheese
  • 5 Fresh Basil Leaves (use ⅛ tsp dried basil)
  • Salt & Pepper to Taste
  • Drizzle of Good Olive Oil (Pegasus Greek Olive Oil is my personal favorite, it's what my Yai Yai used)
Instructions
  1. Rinse and drain the white kidney beans.
  2. Add the kidney beans, garlic, anchovy (if using), parmesan, and basil to your food processor or mini-chopper.
  3. Pulse until smooth - you may need to add a few tablespoons of water. Once smoothy and creamy, add salt and pepper to taste.
  4. Pour in serving bowl, sprinkle a dash of extra salt and pepper on top and drizzle with a touch of olive oil.
  5. Serve with pita chips. Makes approx. 1 cup. Will keep for 2-3 days in the fridge. Also makes a great sandwich or wrap spread.
  6. NOTE: The anchovy gives depth of flavor, you don't taste the fish. If you are not a fan, you can omit this and add the juice of ½ a lemon for zip.
Notes
Serve with pita chips. Will keep for 2-3 days in the fridge. Also makes a great sandwich or wrap spread. NOTE: The anchovy gives depth of flavor, you don't taste the fish. If you are not a fan, you can omit this and add the juice of ½ a lemon for zip.
Recipe by Code Red Hat at https://coderedhat.com/tuscan-white-bean-dip-recipe/