Updated: Nov 20, 2020
Recipe by Giada de Laurentiis
This tuscan bean dip is extra creamy, due to the starchiness of the cannellini beans and the velvety olive oil. A high-quality olive oil is key. Charleston's local Olinda Olive Oil is my go to. The dip can double as a spread on a sandwich or a base for a pizza. When serving, you can create a swirl in the dip with a small spoon and pour the olive oil into it. Very aesthetically pleasing!
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons (I use Olinda Olive Oil)
1/4 cup (loosely packed) fresh Italian parsley leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
\Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food
processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Drizzle remaining olive oil on top. I like to serve the dip with local farm-fresh crudités.