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tuscan white bean dip

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.


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