Tuscan Bean Dip

Tuscan Bean Dip

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  • 2 (14-ounce) cans great northern or cannellini beans
  • 3 to 4 tablespoons olive oil
  • 2 to 3 cloves garlic, peeled and smashed
  • 1/2 teaspoon dried Italian herb blend
  • Salt and pepper, to taste


Drain and rinse beans 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 chunky. Serve with crusty bread and carrot sticks.