Though we’ve had thunderstorms in Charlotte the last couple days (much needed, mind you), it’s been a very dry summer. The creek in my neighborhood is practically drained of water and the heat has been just about unbearable.
And yet, I’ve miraculously been able to keep my herb boxes alive. No one is more surprised than I am, because I’ve killed a more than few of these over the years. (My tomato plant is a goner, though.) What better way to use them than in a summery Tuscan White Bean Dip?
One of my family friends — who knows Italian food through and through — introduced me to this recipe. Even though I’ve adapted my own version, I always secretly hope it will make an appearance at every party. It’s that good, you guys.
Soft white beans coupled with juicy red tomatoes are doused in a generous helping of olive oil infused with crushed garlic, spices and fresh herbs. Serve it with fresh bread or pita chips, and perhaps your party guests will secretly wish you’ll bring this to all their parties too. Bonus points for fresh garden herbs. // susannah
Click through to see the Tuscan White Bean Dip recipe!
A summery appetizer dip with all the flavors of Tuscany
10 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
- Drain the cannellini beans and pat dry with a paper towel.
- In a medium bowl, combine beans, onion, tomatoes, garlic, herbs, salt and pepper. Stir together until all ingredients are evenly distributed. Stir in olive oil.
- Refrigerate in an air tight container 2 hours to let flavors marinate. Serve at room temperature with bread or pita chips.