White Bean Dip With Basil Oil – a delicious recipe with basil, extra virgin olive oil, olive oil, cannellini beans, feta, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place basil in a large heatproof bowl. Pour boiling water over and cover. Stand 30 seconds; drain. Refresh under cold water. Process basil, 1/4 cup extra virgin olive oil and 1/4 cup extra light olive oil until smooth. Transfer to a bowl; cover surface directly with plastic wrap.
2
Process beans with the feta, remaining extra virgin olive oil, garlic and juice until smooth. Season to taste with salt. Transfer to a serving bowl.
3
Preheat oven to 180 degrees C / 160 degrees fan forced. Cut bread into triangles. Place on baking trays. Brush with remaining extra light olive oil; sprinkle bread with combined seeds and cumin. Bake for for 3 - 4 minutes or until crisp.
4
Drizzle dip with 1/3 cup basil oil then serve with bread.
5
Enjoy.
781
kcal
Calories
67
g
Fat
35
g
Carbs
16
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 10 ingredients. The key ingredients include: 1 cup basil leaves, 1/2 cup extra virgin olive oil, 1/2 cup olive oil, extra light, 400 g cannellini beans, rinsed, and more.
Yes, White Bean Dip With Basil Oil 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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