Author Notes
This was our Super Bowl dip instead of the Mexican seven layer dip. Ooops, my dip only has six layers... —nannydeb
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Ingredients
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1
15 ounce can cannellini beans
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1
clove garlic
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1-2
anchovy filets
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2 tablespoons
basil oil or pesto
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1/2 cup
roasted tomatoes, chopped (I roasted roma tomatoes in a 350 degree oven for about 40 minutes)
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2 tablespoons
calamata olives, sliced
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1 tablespoon
toasted pine nuts
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1 tablespoon
shredded parmesan
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toasted baguette slices
Directions
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Drain the cannellini beans, reserving the liquid.
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Puree the beans, garlic and anchovy in the food processor, adding the reserved liquid as needed.
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Pour the pureed beans onto a deep serving plate.
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Top the beans with the basil oil (swirling it in), roasted tomatoes, olives, pine nuts and parmesan.
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Serve with toasted baguette slices.
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!
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