Tuscan White Bean Dip
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prep time
10 mins
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cook time
10 mins
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total time
20 mins
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servings
6
INGREDIENTS
2 (15oz) cans cannellini beans
½ lemon, juiced
2 large sprigs of rosemary
½ tsp red pepper flakes
¼ to 1/3 cup Pompeian Smooth Extra Virgin Olive Oil (plus more for garnish)
Salt, to taste
Parsley, finely chopped (for garnish) Lemon zest (optional garnish)
PREPARATION
- Drain and rinse the cannellini beans and add them to the base of your food processor. Then, add the lemon juice, rosemary, red pepper flakes and a pinch of salt.
- Begin blending the beans on high while slowly pouring in the olive oil. Continue to pour in the olive oil until the dip is smooth and to your desired texture. Once done, taste and adjust salt as needed.
- Transfer the dip to a bowl/serving plate, top with a drizzle of Pompeian Smooth Extra Virgin Olive Oil, chopped parsley and a sprinkle of lemon zest (if using).
- Serve with homemade focaccia or crackers. Enjoy!
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