Tuscan Bean Dip

 

One of the really great things about fresh warm bread, is all the wonderful accompaniments there are to enjoy along with it!

 

While the ultimate "test" of good bread is plain butter, or good olive oil, sometimes the occasion calls for a little something different.  One of the things we have found is white bean dip and spread!  And when both the bread and the dip are warm AND fresh, well, ............

 

 

 With so many ways to enjoy it, this super simple dip should always be on hand!

 

 

 

TUSCAN BEAN DIP

2 cans of Navy Beans or Great Northern Beans

1 TBSP of lemon juice

1 TBSP of chopped garlic

¼ cup of olive oil

¼ cup of chopped fresh basil leaves

Fresh ground pepper and salt to taste

Cook the garlic in the olive oil until soft, but not browned.  If you start with cold oil it will draw more of the flavor from the garlic as it heats up.  Allow the mixture to cool slightly.

Rinse beans and place all of the ingredients into food processor or blender. Process until smooth. Add water if it gets too dry, about one tablespoon at a time - it should be a smooth, soft paste. Adjust seasoning if necessary.

Serve with olive oil drizzled over it and more chopped basil.

IF there are leftovers, keep refrigerated.  And if you want to enjoy it at a moment's notice, freeze it in smaller portions and warm in the microwave for just about a minute - add a little olive oil and fresh basil and it's just like new!