Tuscan Bean Dip

Looking for a quick, flavorful appetizer that brings the taste of Italy to your table?

This Tuscan Bean Dip is the perfect blend of creamy cannellini beans, fresh herbs, and zesty olive oil. It’s easy to make, packed with Mediterranean flavors and pairs perfectly with crusty bread or fresh veggies. Whether you’re hosting a gathering or want a healthy snack, this dip will impress!

Ingredients:

• 2 (19-ounce) cans cannellini beans
• 2 Bay leaves
• 1 Small red onion, minced
• 5 Roma tomatoes, seeded and diced (or whichever tomato is freshest and in season)
• 2 Tablespoons garlic, minced
• 1/4 Cup fresh Italian (flat-leaf) parsley, chopped
• 1/2 Cup fresh basil, finely chopped
• 2 Cups good-quality olive oil, plus more if needed
• 2 teaspoons dried oregano
• 1 to 2 teaspoons crushed red pepper flakes
• 2 teaspoons kosher salt
• 1 Tablespoon black pepper
• Crusty bread or toasted baguette slices for serving.

Directions:

1. Drain and rinse the beans and set aside.
2. In a large bowl, mix the bay leaves, red onion, tomato, garlic, parsley, basil, oregano, and olive oil.
3. Add the beans to the marinade and toss well to coat. Add the red pepper, salt, and pepper a little at a time, tasting to adjust the flavor as you go. Cover and refrigerate for at least two hours to let the flavors absorb.
4. Bring to room temperature before serving with crusty bread or toasting baguette slices.
5. Yield: About 3 cups.