Spicy White Bean Dip

I do so love that Tuscan bean called the cannellini bean.  It is so creamy and its hull is so tender, that I knew immediately this recipe was a winner.  Sciabica's Manzanillo Variety Fall Harvest Olive Oil pairs perfectly with this bean!



Spicy White Bean Dip

by Mary M

adapted from White on Rice Couple

1-15 ounce can of cannellini beans, rinsed

1 Tablespoon Sciabica's Manzanillo Variety Fall Harvest Olive Oil

1 teaspoon sesame oil

2 teaspoons soy sauce

2 Tablespoons Sriracha sauce

1 clove garlic

1/2 teaspoon curry powder

juice of 1/2 lime, or about 1 Tablespoon

1/4 cup of water, as needed

1 small circumference baguette, garlic clove and olive oil

Mix all ingredients EXCEPT FOR THE WATER in a blender or food processor and blend until creamy.  For added creaminess, gradually add water until the consistency meets with your approval.  Scrape into a serving bowl and drizzle with a little more olive oil (hey, why not??).

Slice the baguette into small rounds, and toast under the broiler.  Rub each piece of toast with 1/2 piece of garlic and brush with Sciabica's Manzanillo Variety Fall Harvest Olive Oil.  Top with the bean dip and enjoy!