Sunday, October 30, 2011


This dip was healthy, easy, and fast. What more could one ask for?

Canned cannellini beans are pureed with garlic, rosemary, and shallots. Add some yogurt, olive oil, salt, and pepper and blend again. Put in a baking dish and top with bread crumbs and Parmesan cheese. Bake until hot and serve with pita chips.

How easy is that?

                                      BAKED WHITE BEAN DIP WITH ROSEMARY AND PARMESAN

1 can (15 oz.) cannellini or Great Northern beans, rinsed and drained
2-3 garlic cloves, minced
1 sprig fresh rosemary (leaves only)
2 shallots, chopped
1/4 cup Greek yogurt
3 tbsp. olive oil plus more for final drizzle
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Pita chips, small rye toasts, or fresh cucumber slices for serving.

Preheat oven to 350~. Lightly grease a 1-quart gratin dish with oil.

Put the beans in a food processor or blender, with the garlic, rosemary leaves and shallots. Pulse or blend until well pureed.

Add the yogurt, 1 TBSP. olive oil, salt and pepper. Blend until creamy. Pour into prepared baking dish.

Combine the bread crumbs, Parmesan, and remaining 2 TBSP. olive oil. Sprinkle evenly over white bean puree. (The casserole can be prepared up to 1 day ahead. Cover and refrigerate).

Bake, uncovered, 18 to 20 minutes or until the topping is golden brown and the dip is hot. Drizzle some olive oil on top and serve immediately with pita chips, rye bread or cucumber slices.


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