A favorite Italian restaurant of mine called Paesanos serves this dip as a starter before your meal along with bread and olives. I'm usually so busy gorging myself on the dip that by the time my meal comes I'm not even hungry. I have no idea what their recipe is so I had to invent my own. I have to say it comes pretty darn close. It is luscious, creamy and delicious.
Tuscan White Bean Dip:
1 15 oz Cannellini white beans
1/4 cup garlic, rosemary and red chili infused olive oil
(you can make this by following the recipe here or buy an infused oil at the store)
1 tablespoon sundried tomatoes
salt & pepper to taste
Directions:
Drain beans and place them in a food processor. Add in the sundried tomatoes,infused olive oil, salt & pepper and puree.
*** I served this with Naan bread, which I cut into 1 inch strips, brushed with olive oil, sprinkled with smoked paprika, black sesame seeds, cumin seeds, caraway seeds and broiled in the oven until golden brown. For a gluten free alternative, you could serve it with sliced veggies. ***
Note: I use generous amount of olive oil to get a smooth consistency in my dip. If you like your dip to be bit more chunky, just scale back on the oil.
Enjoy!
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