Raise your hand if you like fresh crusty bread served alongside a delicious dip or spread. Ha, Of course you do.
Let me introduce you to this fresh and flavorful Tuscan Bean Dip.
This dip is similar to what’s served at several Italian restaurants around town. I may or may not choose to go to these places simply for this bean dip alone (I totally do). My girlfriend stopped by earlier this week so we could catch up and I set out a bowl of this bean dip to munch on as we talked. She mentioned several times that she would like the recipe so I like to think I came pretty darn close to recreating this goodness at home.
No baking is required and very minimal hands on work is needed to pull this together. Patience has never been my strong suit so the hardest part for me is waiting for all the ingredients to marry together. It needs to sit for at least two hours before serving but I found that it just keeps getting better and better over time. I guarantee you it’s worth the wait because the end result is a fresh, flavorful and delicious appetizer.
- 2 cans Cannellini beans rinsed and drained
- ½ cup white onion, finely chopped
- 2 Roma tomatoes, chopped
- 2 teaspoons chopped garlic
- ¼ cup fresh Basil Leaves, chiffonade
- 2 tablespoons Italian Parsley, chopped
- 1 teaspoon crushed red pepper
- ½ tablespoon salt
- ½ tablespoon pepper
- 1½ cups olive oil
- 1 teaspoon dried oregano
- Crusty bread or pita chips for serving
- Drain and rinse the beans and place in a medium-sized bowl.
- Add the rest of the ingredients into the bowl with the beans. Adjust seasonings as needed.
- Place in the refrigerator and let the mixture marinate for at least two hours before serving.
- Serve at room temperature with warm crusty bread.
- This recipe can be refrigerated in an airtight container for up to 5 days. The flavor improves and the dip becomes creamier as it sits at room temperature.