Tuscan Bean Dip

Serves: 12

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Instead of canned beans, cook your own from PCC’s bulk bins.


  • 2 cans great northern or cannellini beans Add to list
  • 3 to 4 tablespoons extra virgin olive oil Add to list
  • 2 to 3 cloves garlic, peeled and smashed Add to list
  • 1/2 teaspoon dried Italian herb blend of basil, oregano and rosemary Add to list
  • Salt and pepper, to taste Add to list


Drain beans, rinse well and put in a food processor. Add olive oil, garlic, crushed herbs, salt and pepper. Pulse to mix until incorporated and to the consistency you like; either smooth or a little lumpy. Serve with crusty bread and carrot sticks.

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More about: white beans


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