Make Ahead

White Bean Dip with Toasted Baguette

February 12, 2010
4 Ratings
  • Serves several snackers
Author Notes

This was our Super Bowl dip instead of the Mexican seven layer dip. Ooops, my dip only has six layers... —nannydeb

What You'll Need
  • 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.

See what other Food52ers are saying.

  • gingerroot
  • Sagegreen

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

2 Reviews

gingerroot January 17, 2011
I love your Mediterranean twist on layered bean dip! I bet this is delicious.
Sagegreen January 15, 2011
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.