Tuscan White Bean Spread

Kathy W.

You should not only drain the beans well, but should rinse them in a colander until there isn't one bubble left to be seen. Rinsing will accomplish two things: Reducing the excess salt present in most canned foods, and reducing gas-issues that often go along with eating beans. Draining well (almost dry) will give you better control over the consistency of the dip. The same goes for salads or other recipes using beans in a recipe. <br /> <br />Regarding adding of the Oil as Sandra did after the initial processing of the items - you might want to add less at that point. Just as you are about to serve the dip, drizzle (drizzle, not POUR!) a little Olive Oil over the bean dip. You also might want to sprinkle a little more of whatever seasoning went into the recipe (in this case, Italian Seasoning.) <br /> <br />Kelly - one of the problems (beyond not draining the beans) with your dip being two watery might come from the yogurt. I always strain the yogurt through a coffee filter in a colander in a bowl (refrigerator overnite.) You can also use a Greek Yogurt (thicker already) if you can find it.