White Bean Dip with Toasted Baguette
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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
Tags: dips, entertaining, entertaining, movie food, savory
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over 2 years ago gingerroot
I love your Mediterranean twist on layered bean dip! I bet this is delicious.
over 2 years ago Sagegreen
Simple and delicious! I may make this tomorrow with a number of dips.Up here, it is go patriots. Never thought my son would be a football fan, but since he is, it will be party central here. Fans welcome...I will be cooking.