Brio Tuscan Grille White Bean Dip Recipe
Brio Tuscan Grille’s White Bean Dip is a savory appetizer showcasing creamy white beans blended with garlic, rosemary, and olive oil, served with crispy flatbread for a flavorful and satisfying start to the meal.
Make this Straight-From-the-Restaurant Brio Tuscan Grille White Bean Dip Recipe at home for you next party or get-together. This impressive-looking but easy-to-make appetizer is a favorite at Brio.
Photo by Amy Lewis
Brio Tuscan Grille White Bean Dip
A Brio Tuscan Grille Copycat Recipe
You can use the white bean dip and the artichoke salad right away, but they both will taste better if they sit overnight to allow the flavors to develop. Store in a tightly sealed containers, in the refrigerator, until ready to serve.
Straight-From-the-Restaurant
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Brio Tuscan Grille White Bean Dip Recipe from 2016 is a Straight-From-the-Restaurant Recipe.
Brio Tuscan Grille White Bean Dip Recipe
Ingredients
- One 15-ounce can Cannellini Beans drained and rinsed
- 1/2 teaspoon roughly chopped Garlic
- 1 tablespoon fresh squeezed Lemon Juice
- 3 ounces Extra Virgin Olive Oil
- Kosher Salt and freshly ground Black Pepper to taste
- Artichoke Salad (Recipe below) for serving
- 1 ounce Arugula for garnish
- 2 tablespoons Balsamic Dressing for garnish
- Grated Parmesan for garnish
- Warm Pita Bread, Crackers, assorted veggies, for serving
Instructions
- Place cannellini beans, garlic, lemon juice and olive oil into a food processor, fitted with a blade attachment, or a blender. Season with salt and pepper, to taste. Purée until well-blended, stopping occasionally to scrape down the sides. The puree does not need to be completely smooth.
- Taste. Add salt and pepper, to taste, if needed.
To Serve
- Place bean dip in a shallow serving bowl or dish.
- Using the back of a spoon, make a small well in the middle of the dip. Spoon in artichoke salad.
- Top with arugula.
- Drizzle with balsamic vinaigrette.
- Garnish with grated Parmesan.
- Serve with warm pita bread, crackers and assorted veggies for dipping.
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Brio Tuscan Grille Artichoke Salad Recipe
Ingredients
- 1/2 teaspoon Dry Mustard Powder
- 2 teaspoons dried Tarragon
- 1 tablespoon freshly squeezed Lemon Juice
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Canola Oil
- 1/2 cup canned Artichokes drained and diced into large chunks
- 2 tablespoons Sun-Dried Tomatoes roughly chopped
- 2 tablespoons Kalamata Olives quartered
- 1/4 cup Feta Cheese crumbled into large chunks
Instructions
- In a medium bowl, add mustard powder, dried tarragon, lemon juice, vinegar and oil. Whisk to mix well.
- Add artichokes, sun-dried tomatoes, olives and feta. Toss gently to combine.
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Photo of Hot-Weather Dinner is by Amy Lewis and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Amy. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. This recipe for Brio Tuscan Grille White Bean Dip was supplied by Brio Tuscan Grille to the South Florida Sun Sentinel and appeared in their “You Asked For It” column in 2016. Additional Information Courtesy of Wikipedia and is used by permission.
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