Tuscan White Bean Dip

Here’s a delicious appetizer that travels well to your next party, football game or informal gathering. With all simple ingredients, this savory taste of Italy does not disappoint and is a great alternative to dips from a jar or can. In fact, the rich taste of this hummus-like spread might hide the fact that it’s actually healthy and loaded with fiber. Our Tuscan Herb Olive Oil is already infused with herbs and seasonings thus adding great flavor to a base of pureed white beans. Try this on crackers, alongside your next vegetable platter, or with slices of your favorite crusty bread. Now you can get excited about the party again without worrying about what to bring!

INGREDIENTS

• 3 tablespoons Olive This! Tuscan Herb Olive Oil
• 1 15-ounce can of garbanzo beans
• 1 15-ounce can of great northern beans
• 1 14.5-ounce can of diced tomatoes, drained and roughly chopped
• 2 cloves of garlic, minced or pressed through a garlic press
• ¼ cup of grated Parmesan cheese
• 3 tablespoons of minced flat-leaf parsley
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper, drained and roughly chopped

DIRECTIONS

Rinse both cans of beans in a colander and drain well.

Transfer the beans to a food processor and add the ½ cup of chicken broth. Pulse the mixture until coarsely pureed or to your desired consistency. Set aside.

Prepare the remaining ingredients. Roughly chop the parsley, mince the garlic and coarsely chop the drained, diced tomatoes.

Heat the 3 tablespoons of olive oil in a skillet over medium heat until just shimmering. Add the chopped tomatoes and minced garlic. Sauté for about 1-2 minutes stirring often to prevent the garlic from burning. Add the pureed bean mixture to the skillet and cook for 5 minutes longer until heated through.  Stir often.

Remove from heat and add the parsley, grated Parmesan cheese, salt, pepper, and lemon juice. Stir well to combine all ingredients and adjust seasonings according to taste. Transfer to a serving bowl, drizzle with extra virgin olive oil and garnish with parsley. Serve at room temperature with your favorite crackers, crisp vegetables or slices of crusty bread. Enjoy!

MAKES ABOUT 3 CUPS OF DIP

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