Round 2 Recipe - Three Layer Bean Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1261
- Total Fat
- 73
- Saturated Fat
- 26
- Carbohydrates
- 108
- Dietary Fiber
- 24
- Sugar
- 14
- Protein
- 51
- Cholesterol
- 149
- Sodium
- 1759
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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.