Total:: 16 min
Prep:: 10 min
Cook:: 6 min

Yield:: 3 1/2 cups

Ingredients

1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 cans (19 oz. ea.) cannellini or white kidney beans, drained
1 cup Bertolli® Vidalia Onion with Roasted Garlic Sauce
2 Tbsp. finely chopped fresh parsley

Directions

Heat olive oil in 12-inch skillet over medium heat and cook garlic until golden, about 1 minute. Stir in beans and Sauce and cook 5 minutes or until heated through. Cool bean mixture slightly. In food processor or blender, process bean mixture with parsley until smooth. Season, if desired, with salt and freshly ground black pepper. Serve, if desired, with sliced Italian bread or crackers.;

My Private Notes

Name: Warm Mediterranean Olive Bean Spread
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 3 1/2 cups
Cuisine: italian
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic, finely chopped; 2 cans (19 oz. ea.) cannellini or white kidney beans, drained; 1 cup Bertolli® Vidalia Onion with Roasted Garlic Sauce; 2 Tbsp. finely chopped fresh parsley