Tuscan Bean Dip – a delicious recipe with baguette, garlic, kosher salt, extra-virgin olive oil, rosemary, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400 degrees F.
2
Lay bread on a baking sheet.
3
Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove.
4
Toast in oven until golden, about 8 minutes.
5
Chop all garlic cloves.
6
Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes.
7
Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
8
Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth.
9
Scrape puree into a serving bowl and drizzle with reserved rosemary oil.
10
Serve with toasted baguette and, if desired, raw vegetables.
172
kcal
Calories
15
g
Fat
7
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small baguette, thinly sliced, 4 cloves garlic, 1 1/2 teaspoons kosher salt, plus additional for seasoning, 1/4 cup extra-virgin olive oil, and more.
Yes, Tuscan Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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