Tuscan Bean Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 401
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 53
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 345
- Total: 20 min
- Active: 20 min
Ingredients
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)
Directions
- 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.