Best Tuscany Harvest Dip Recipes

Tuscan Bean Dip image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 teaspoons kosher salt, plus additional for seasoning
1/4 cup extra-virgin olive oil
2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
Pinch crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
Crisp vegetables, for dipping (optional)

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 Dip image

Provided by 4-H Mom

Categories < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) package Philadelphia Cream Cheese, softened
2 tablespoons sour cream
1/2 cup sun-dried tomato, finely chopped
1/2 cup black olives, drained and chopped
1/4 cup red onion, peeled and minced

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.

Nutrition Facts : Calories 83.9, Fat 7.7, SaturatedFat 4.5, Cholesterol 21.7, Sodium 153.1, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 1.9