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Author Notes: This was our Super Bowl dip instead of the Mexican seven layer dip. Ooops, my dip only has six layers... - nannydeb
Serves several snackers
- 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
- 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.
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Movie Snack
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.