Tuscan Bean Dip

  • Level: Easy
  • Total: 21 min
  • Prep: 10 min
  • Cook: 11 min
  • Yield: 4 servings
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1 small baguette, thinly sliced

4 cloves garlic

1 1/2 teaspoons kosher salt, plus additional for seasoning

1/4 cup extra-virgin olive oil

2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)

Pinch crushed red pepper

1 (15-ounce) can cannellini beans, rinsed and drained

Crisp vegetables, for dipping (optional)


Preheat oven to 400 degrees F.

Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.

Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.

Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

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