Cannellini White Bean Dip
This cannellini spread is quintessentially Tuscan—simple, rustic, peasant food from the old country.
Posted by Jada C.
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You Will Need (8 things)
- 1 cup Cannellini Beans
- 5 - 6 Artichoke heart quarters (canned/jarred)
- 2 tbsp fresh Oregano
- 1 tbsp Extra Virgin Olive Oil
- 2 oz Goats Cheese
- Salt and pepper to taste
- French Baguette , sliced thin
- Melted Butter for brushing baguette slices
Steps (3 steps, 10 minutes)
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1
Blend all ingredients minus the bread in a food processor or blender until smooth. Salt and pepper to taste. Set aside.
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2
Slice baguette as thin as possible and brush slices generously with butter. Toast under the broiler on a cookie sheet until golden and crispy.
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3
Serve dip with baguette slices.