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.