Best Tuscan Dip Recipes

TUSCAN SAUSAGE & BEAN DIP

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

TUSCAN BEAN DIP

Steps:

• Preheat oven to 400 degrees F.
• Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
• Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
• Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

TUSCAN WHITE BEAN DIP (WW)

Steps:

• Combine all ingredients in a food processor; process until blended.
• Serve with fresh vegetables or baked pita chips.

TUSCAN WHITE BEAN DIP

Steps:

• Slowly brown garlic cloves in oil over medium low heat. Add rosemary and chicken stock. Bring to a low boil. Turn down to low and add beans, cumin and salt and pepper. Cook for 20 minutes over low heat until liquid reduces somewhat and beans are very soft. Let cool about 30 minutes, then puree in food processor with lemon zest, juice and parsley. Check for seasoning (will probably need salt and pepper). Let cool to at least room temperature before using as a spread.

TUSCAN WHITE BEAN DIP

Steps:

• In a food processor, combine beans, garlic, lemon juice, 1/3 cup olive oil, parsley, red pepper flakes, basil and mustard.
• Process mixture until creamy smooth.
• Sample mixture and add salt and pepper to taste.
• Pour mixture into serving bowl, garnish with a sprig of parsley and 1 tablespoon of olive oil on top.
• Serve with tortilla chips.

TUSCAN SAUSAGE AND BEAN DIP

Steps:

• 1. Preheat oven to 375 degrees. In a large skillet, cook sausage, onion and garlic over med heat until sausage is no longer pink, breaking up sausage into crumbles, drain. Stir in wine, oregano, salt and thyme, Bring to a boil, cook until liquid is almost evaporated. 2. Add cream cheese stir until melted. Stir in spinach, beans and tomatoes cook and stir until spinach is wilted Transfer to a greased 8 inch square baking dish. Sprinkle with cheeses Bake 20-25 minutes until bubbly serve with bread

TUSCAN BRUSCHETTA DIP

Steps:

• Combine sour cream, cream cheese, garlic and half the basil in a food processor; pulse until well smooth. Scoop mixture into bottom of a bowl.
• Top with tomatoes and sliced basil.

TUSCAN DIP

Steps:

• Mix cream cheese and sour cream in a medium bowl until well blended.
• Add remaining ingredients, mix well.
• Cover and refrigerate for at least 1 hour for the flavors to blend before serving.

TUSCAN BEAN DIP

Steps:

• In a food processor with knife blade attached, process garlic, onion and parsley until finely chopped.
• Add beans, lemon juice, pepper and salt; pulse until almost smooth.
• Pour into serving bowl; stir in pimentos.
• Refrigerate if not serving immediately Serve with toasted bread slices or raw vegetables.

TUSCAN AVOCADO DIP

Steps:

• In a medium mixing bowl, combine avocado and procdue protector.
• Stir until avocadis is well coated.
• Add tomatoes, onion, feta cheese and salad dressing.
• Stir until combined.
• Serve with crackers or refrigerate until ready to serve.

PHILADELPHIA TUSCAN DIP

Steps:

• Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes. Let stand 5 to 10 min. or until tomatoes are softened; drain. Pat tomatoes dry with paper towel.
• Mix cream cheese and sour cream in medium bowl until blended.
• Add tomatoes, olives and onions; mix well.
• Refrigerate 1 hour.