Tuscan White Bean Dip has all the Italian flavors you need to bring to a summer party. Served with warm bread and featuring white beans, juicy tomatoes, onion, garlic and a medley of fresh herbs, this is an appetizer your guests won’t soon forget.
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June 2020 Update: You guys love this recipe! Though I originally made this recipe with fresh tomatoes and fresh garlic, I recently re-tested it with canned tomatoes and jarred minced garlic and it came out gorgeously! I’m updating the printable recipe below with specifics. I also added some new photos.
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 garden alive.
No one is more surprised than I am, because I’ve killed more than a few of these over the years.
Succulents? No problem. Herbs? Those are hit or miss. (My tomato plant might be a goner, though.)
In celebration of being a good plant mama, I decided I needed to find some ways to use these beautiful herbs.
And what better way to do so than in a summery Tuscan White Bean Dip?
About Tuscan White Bean Dip
One of my family friends — who knows Italian food through and through — introduced me to Tuscan White Bean Dip.
Even though I’ve adapted my own version of her recipe, I always secretly hope it will make an appearance at every party she throws. It’s that good, you guys.
Tuscan White Bean Dip is simply soft white beans coupled with juicy red tomatoes.
Everything is doused in a generous helping of olive oil that’s infused with crushed garlic, spices and fresh herbs.
If you want to take it to the next level, add Air Fryer Roasted Garlic for tons of extra flavor.
Instead of being a creamy dip, the beans and tomatoes are kept whole, making Tuscan White Bean Dip almost like an Italian bean salsa.
Serve Tuscan White Bean Dip with fresh bread or pita chips. Add it to your next party menu lineup with Spicy Bacon Pimento Cheese and Pineapple Cilantro Salsa and you’ll have a dip to satisfy every craving!
After you make it the first time, I know your party guests will secretly wish you’ll bring this to all their parties, too.
Bonus points for fresh garden herbs, but I won’t tell anyone if you have to pick some up at the store. You can also used dry herbs in a pinch.
You can also opt for canned tomatoes if you like. I recommend getting the fire-roasted diced tomatoes. They add some excellent flavor and you won’t be disappointed!
Feel free to used minced garlic from a jar — my favorite corner to cut in the kitchen!
White Bean Appetizer Recipes
White beans are a great base for appetizer recipes thanks to their mild flavor and creamy texture. Whether served up in a salad or a dip, here are a few more white bean appetizer recipes to try:
Italian Hummus is a twist on your favorite hummus recipe, using white beans instead of chickpeas.
Nutty parmesan cheese and sweet roasted garlic pair perfectly with white beans in Roasted Garlic Parmesan White Bean Dip.
Grab some fresh herbs and veggies to make White Bean Picnic Salad, a great addition to a summer appetizer table.
White Bean Cherry Tomato Basil Salad can be eaten as a side or served with slices of baguette for a seasonal appetizer.
Rosemary White Bean Spinach Artichoke Dip is a spin on the classic spinach artichoke dip with some white beans for extra creaminess!
Serve Tuna White Bean Herb Salad on some toasted baguette slices for an elegant party appetizer. // susannah
What are your go-to party appetizers?
Tuscan White Bean Dip
A summery appetizer dip with all the flavors of Tuscany
- 1 10-oz. can cannellini beans
- 1/2 large white onion, diced
- 2 medium tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes
- 1 1/2 teaspoons minced garlic
- 1/4 cup basil leaves, washed and cut into strips, or 1 tablespoon dried basil
- 1/8 cup Italian parsley, chopped, or 2 teaspoons dried
- 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt, to taste
- 1 teaspoon freshly ground black pepper, to taste
- 1 cup extra-virgin olive oil
- Drain the cannellini beans and pat dry with a paper towel.
- In a medium bowl, combine beans, onion, tomatoes, garlic, herbs, and salt and pepper to taste. 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.
Adapted from Mezzanotte, published in The Charlotte Observer
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Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 390Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 870mgCarbohydrates: 14gFiber: 3gSugar: 2gProtein: 4g
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