Round 2 Recipe - Three Layer Bean Dip

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 pita pockets, each cut into 8 wedges
  • One 8-ounce package cream cheese, softened
  • Zest of 1/2 a lemon
  • One 15-ounce can red beans, rinsed and drained
  • 3 tablespoons dressing, reserved from Grilled Sausage with Tuscan Beans, recipe follows
  • Salt and fresh ground pepper
  • 1 cup Tuscan Beans, reserved from Grilled Sausage with Tuscan Beans, recipe follows
  • 1/2 medium red onion, diced
  • Grilled Sausage with Tuscan Beans:
  • 1 pound hot Italian sausage or one 6-count package
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chopped garlic
  • 1 teaspoon Italian seasoning
  • One 14.5-ounce can diced tomatoes, drained and juice reserved
  • Salt and freshly ground pepper
  • One 15-ounce can cannellini beans, drained and rinsed well
  • One 15-ounce can red beans, drained and rinsed well
  • 2 tablespoons torn fresh basil
Directions
  • Preheat the oven to 350 degrees F.

  • Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely

  • In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl.

  • In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture.

  • Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side.

Grilled Sausage with Tuscan Beans:
  • Preheat a grill over medium heat.

  • Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes.

  • In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.


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