Make Ahead

Tuscan Bean Dip

January 20, 2011
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Author Notes

This is a recreation of a dip served many years ago at the Wine Country Inn in Napa Valley. When we returned last year I found that what I had concocted from memory was very close to the original. —revmeg

  • Serves 12
  • 2 cans garbanzo beans, rinsed
  • 2 cloves garlic
  • 12 - 16 leaves fresh basil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Hellman's mayonnaise
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1-4 tablespoons water, as needed for texture
In This Recipe
  1. Whizz it all up in the food processor. Add water as needed. Serve with veggies or pita. Add kalamata olives or sun dried tomatoes if you want.
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