Cannellini Bean Dip with Soppressata Piccante

Creamy cannellini bean dip, enhanced with fresh lemon juice and olive oil, pairs perfectly with spicy soppressata, crusty baguette slices, and an assortment of fresh vegetables like broccolini, carrots, and endive. Pair this delightful dish with a glass of Sauvignon Blanc, whose crisp acidity and herbal notes complement the creamy dip and spicy charcuterie beautifully.

Prep Time

10 min

Cook Time

0 Serves

6 Ingredients

3 Packages Soppresata Piccante Bite Size

2 (15-ounce) can cannellini beans, drained and rinsed

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus more for garnish

Kosher salt and freshly ground black pepper, to taste

1/2 loaf Italian baguette, cut into 1/2-inch slices

1 bunch broccolini, trimmed and stems peeled

6 small multi-color carrots, halved lengthwise

2 Belgian endives, leaves separated

Made With

Soppresata Piccante Bite Size

Learn More

Cannellini Bean Dip with Soppressata Piccante

Prep Time

10 min

Cook Time

0 Serves

6 Made With

Soppresata Piccante Bite Size

Learn More

Ingredients

3 Packages Soppresata Piccante Bite Size

2 (15-ounce) can cannellini beans, drained and rinsed

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus more for garnish

Kosher salt and freshly ground black pepper, to taste

1/2 loaf Italian baguette, cut into 1/2-inch slices

1 bunch broccolini, trimmed and stems peeled

6 small multi-color carrots, halved lengthwise

2 Belgian endives, leaves separated

How To Make

Combine beans, lemon juice and olive oil in a food processor and blend, scraping down the sides as needed, until smooth, about 1 minute. Season with salt and pepper, to taste. Transfer bean mixture to medium serving bowl and drizzle with additional olive oil.

Serve dip with soppressata piccante, bread, broccoli, carrots and endive.

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