Tuscan White Bean Dip
A summery appetizer dip with all the flavors of Tuscany
Servings 6 servings
Calories 370kcal
Ingredients
- 10 ounces cannellini beans
- ½ large white onion diced
- 2 medium tomatoes diced, or 1 (14.5-ounce) can diced tomatoes
- 1 ½ teaspoons minced garlic
- ¼ cup basil leaves washed and cut into strips, or 1 tablespoon dried basil
- ⅛ 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
Instructions
- 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.
Notes
Adapted from Mezzanotte, published in The Charlotte Observer
Nutrition
Serving: 0.5cup | Calories: 370kcal | Carbohydrates: 11g | Protein: 3g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 887mg | Potassium: 150mg | Fiber: 4g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg
