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Tuscan Bean Dip Recipe

Tuscan Bean Dip

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on March 25, 2012

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    Very tasty and fun treat for my friends. i added some more crushed dried peppers from my garden. Plan to add artichokes and romano cheese next time I make it.

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  • on February 28, 2011

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    My overall rating of 5 stars is because you should know the salt content of canned vegetables. If you know this (just like salted butter, you should adjust the amount of salt you add because of the salt in the canned veggies. I, personally don't have a problem with salt, because I like it. Just sayin'.

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  • on November 05, 2009

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    As with other commentors, way too much salt. I used only 1/2 teaspoon and that was just right!

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  • on August 29, 2009

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    I did cut back on the salt, but my husband and I felt that it needed another flavor to make this a fab dip. The ingredient is.....Fresh grated Parm cheese. I served it in a bowl with a little cheese grated over the top, and a sprig of rosemary. Other than that this recipe is perfect.

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  • on July 15, 2007

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    The best bean dip ever. I did decrease the salt, as suggested by other reviewers.

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  • on June 10, 2007

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    perfect!

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  • on December 31, 2006

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    For me, this recipe was easier and more economical than traditional hummus. It was pleasantly edible, but if you don't like rosemary, consider cutting it back to 1/2 a tablespoon or so. I also followed another reviewer's suggestion and cut the salt to 1/2 tsp, and it was perfect. I'll definitely make this again, but with far less rosemary.

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  • on December 17, 2005

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    I thought this recipe made a delicious dip, but it was extremely salty. By cutting the salt down to 1/2 tsp., it was much better. I definitely recommend it with the salt adjustment.

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  • on February 14, 2005

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    I just finished making this dip and it is delicious! Although I am giving it 4 stars because IT WAS INSANELY SALTY! I measured but I guess I must not have a very high salt tolerance. I would recomend that you start with 1 tsp. and add more to taste because it was overpowering the whole dish. I also added a little lemon juice to cut the salt but that is just me.

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