Snack Recipe
Cannellini Bean Dip with Soppressata Piccante and Vegetables
Indulge in an evening of sophisticated mingling with friends ..
Menu
Menu
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
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
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.
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
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.
