Bruschetta White Bean Dip
Get ready for game day with this fresh, delicious Bruschetta White Bean Dip!
Servings 4
Ingredients
For the white bean dip:
- 1 15 oz can cannellini beans drained and rinsed
- 1/2 tsp finely chopped fresh rosemary
- 1 tbsp fresh lemon juice
- 2 tbsps olive oil
- Water more if needed
- Salt and pepper to taste
For the bruschetta topping:
- 1 tbsp balsamic vinegar
- 2 tbsps olive oil
- 1/2 pint cherry tomatoes halved
- 4 basil leaves cut into chiffonade
- 1 clove garlic minced
- Salt and pepper to taste
- RITZ Crackers for serving
Instructions
- To make the dip, combine cannellini beans, rosemary, lemon juice, olive oil in a food processor and puree until smooth, adding more water if necessary to achieve desired consistency. Season with salt and pepper to taste.
- To make the bruschetta topping, whisk together balsamic vinegar and olive oil in a bowl. Add cherry tomatoes, basil leaves, and garlic and toss to combine. Season with salt and pepper to taste.
- To serve, transfer white bean dip to a serving bowl and top with bruschetta mixture. Drizzle with a little olive oil if desired and serve at room temperature with RITZ crackers.
