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White Bean Dip
Ingredients
1 jar (370 grams) Cirio Cannellini Beans
2 cloves garlic, peeled and coarsely chopped
2 tablespoons lemon juice
1/3 cup Gianni Calogiuri Affiorato Extra Virgin Olive Oil
1.4 cup Italian parsley, chopped
Sea Salt, Pepper to taste
Place beans, garlic, lemon juice, olive oil, and parsley into the workbowl of a food processor filled with the steel blade. Pulse until the mixture is lightly pureed but still a little chunky. Season with salt and pepper to taste. Transfer the bean puree to a bowl. Serve with grilled bread, Forno Villagio Traditional or Rosemary Breadsticks, or crackers.
Adapted from Giada De Laurentiis
Ingredients
- 1 jar (370 grams) Cirio Cannellini Beans
- 2 cloves garlic, peeled and coarsely chopped
- 2 tablespoons lemon juice
- 1/3 cup Colonna Molise DOP Extra Virgin Olive Oil
- 1/4 cup Italian parsley, chopped
- Sea Salt, Pepper to taste
Place beans, garlic, lemon juice, olive oil, and parsley into the workbowl of a food processor filled with the steel blade. Pulse until the mixture is lightly pureed but still a little chunky. Season with salt and pepper to taste. Transfer the bean puree to a bowl. Serve with grilled bread, Forno Villagio Traditional or Rosemary Breadsticks, or crackers.
Adapted from Giada De Laurentiis
