White Bean Dip with Puttanesca
This delicious appetizer is the perfect way to use up summer tomatoes, but can easily be made year round!
Ingredients
For the white bean dip
- 2 15 Ounce cans cannellini beans drained
- ¼ Cup olive oil
- 1 Teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1 Small garlic clove minced or grated
- ½ Teaspoon kosher salt
- 2 Tablespoons water as needed
For the puttanesca
- 2 Tablespoons olive oil
- 1 Pint cherry tomatoes halved
- 4 Anchovy filets packed in oil
- 1 Garlic clove minced
- 1 Cup black olives halved
- 1 Tablespoon capers drained
- Fresh parsley roughly chopped, to taste
- Kosher salt to taste
For the grilled bread
- Crusty bread such as ciabatta or sourdough
- Olive oil for brushing
Instructions
For the white bean dip
- Add all of the ingredients except water to a food processor and blend on high until smooth, adding water as needed to reach the right consistency. Taste and adjust seasoning as necessary.
For the puttanesca
- Add the olive oil, garlic and anchovies to a pan over medium heat and stir, breaking up the anchovies. Cook until the garlic is fragrant and just starting to turn golden around the edges, about 1 minute. Add the tomatoes, olives and capers and cook until the tomatoes have softened and the flavors have melded, about 10 minutes. Taste and season with salt as needed.
For the grilled bread
- Pre heat grill or grill pan to medium high. Brush both sides of the bread with olive oil. Grill the bread for 1-2 minutes on each side, until nicely toasted with grill marks.
To serve
- Add the white bean dip to a serving bowl or platter and spoon the puttanesca over the top. Drizzle with olive oil and sprinkle with fresh parsley. Serve with the grilled bread.
Tried this recipe?Let us know how it was!