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TUSCAN BEAN DIP
based on a recipe in
The Three Rivers Renaissance Cookbook IV
1 14 oz can white northern beans, drained
4 cloves garlic
1/4 cup olive oil
2 Tbsp. white Worcestshire sauce
1-1/2 tsp. Tbsp. white wine vinegar
2 tsp. red pepper flakes
2 tsp. dried thyme
2 tsp. dried rosemary
salt and pepper
Place beans and garlic in the bowl of a food processor. Add the olive oil, Worcestershire sauce, vinegar, red pepper, and herbs. Process until thoroughly mixed. Season with salt and pepper. Serve with crackers or pita chips.
Tuscan Dip
1 chopped green capsicum
6 stuffed olives (optional)
150g tomato salsa
1 tablespoon chopped parsley.
Mix together and chill.
Tuscan White Bean Dip
by Kathy Farrell-Kingsley
Serves: 8
For a pretty presentation, spoon dip into a hollowed small head of red cabbage. Arrange leafy lettuce leaf in a shallow basket. Place dip in center of basket and arrange crudites and bread sticks attractively around dip. The pita thins may be made one week in advance and kept in an airtight container.
1 clove garlic, coarsely chopped
15-oz. can cannellini beans or small white beans
1 pkg. Firm Lite Tofu
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
sixteen 4-inch pita loaves
In a food processor, mince the garlic. Add the beans, reserved liquid, tofu, basil, 2 tablespoons olive oil, rosemary, salt and pepper; process until well blended. Transfer mixture to a medium bowl. Cover; chill at least 30 minutes or up to 8 hours.
Preheat the oven to 400°F. Halve the pita loaves horizontally, forming 32 rounds, and brush the rough side of each round lightly with some of the remaining olive oil. Cut each round into long thin triangular strips with scissors and arrange in a single layer on baking sheets. Bake the strips for 6-10 minutes, or until they are golden. Transfer the baking sheets to wire racks and let cool. Serve dip at room temperature with pita triangles.
Tuscan-Inspired Dip
Yield: 4
1 (19 oz) can white beans; rinsed/drained
1/3 c coarsely chopped basil
3 tb fresh lemon juice
4 ts extra virgin olive oil
1 lg garlic clove; peeled
1/2 ts salt
In a blender or food processor, combine all ingredients; puree. Let stand at room temperature, covered, until the flavors are blended, 2-3 hours. POINTS per serving: 3
NOTES : This is delicious with crusty bread or
spicy pita chips.
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