White Bean Dip with Toasted Baguette

By nannydeb
February 12, 2010
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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
  1. Drain the cannellini beans, reserving the liquid.
  2. Puree the beans, garlic and anchovy in the food processor, adding the reserved liquid as needed.
  3. Pour the pureed beans onto a deep serving plate.
  4. Top the beans with the basil oil (swirling it in), roasted tomatoes, olives, pine nuts and parmesan.
  5. Serve with toasted baguette slices.

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