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Tuscan White Bean Dip
Tuscan White Bean Dip
Simple and Delicious

Tuscan White Bean Dip


Makes 8 to 10 servings
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans cannellini beans
  • 1 cup vegetable (or chicken) broth
  • 2 teaspoons fresh thyme leaves*
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup freshly grated Parmesan
  • Salt and pepper, to taste
  • Extra virgin olive oil for garnish
  • Chopped sun-dried tomatoes for garnish (optional)
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Sample step.
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Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and garlic for 3 to 4 minutes, stirring frequently, until softened and fragrant (do not let the garlic brown). Add the beans and the stock and bring to a boil. Let simmer until thickened, about 5 to 10 minutes. Add the thyme and red pepper flakes.

Pour the mixture (carefully!) into a blender or food processor. Add the Parmesan and pulse several times to until smooth. Season with salt and pepper. Let cool to room temperature before serving.

Garnish with a drizzle of olive oil and some chopped sun-dried tomatoes (optional) and serve with whole wheat pita chips, whole grain flatbread, or grainy crackers.

*In the summertime, I like to substitute 1/4 fresh basil for the thyme

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