Tuscan White Bean Bruschetta Dip

Recipe courtesy of Tiffany Cohen, @whatcha_cooking_good_looking


White Bean Dip

  • 1 15 oz. can of cannelini beans, drained and rinsed
  • 1 garlic clove
  • 1/4 cup flat leaf parsley, loosely packed and big stems removed
  • Juice of 1/2 lemon, plus one extra small squirt from the other half
  • Salt and pepper to taste
  • 1/4 cup olive oil


  • 1 pint of cherry or grape tomatoes, quartered
  • 2 garlic cloves, chopped fine
  • 2 tablespoons chopped red onion
  • 6 basil leaves, torn into small pieces
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Toasted Garlicky Ciabatta Bread

  • 1 loaf of sliced ciabatta bread
  • Drizzle of olive oil
  • Salt
  • 1 garlic clove with the hard top sliced off


  1. Put all of the white bean dip ingredients minus the olive oil into a food processor.  Turn the food processor on and whip up all the ingredients.  Halfway through, add the olive oil slowly from the top opening.  Continue whipping until all the ingredients are pulverized and incorporated.  Taste test.  Does it need another squirt of lemon?  More salt?  Do your thing and add it in.  Store in the fridge until ready to use.
  2. Combine all of the bruschetta ingredients.  Mix well and store in the fridge until ready to use.  This dip is best served cold, so putting the white bean dip and the bruschetta into the fridge for an hour is perfect.  However you can serve at room temperature.
  3. Turn the oven to broil.  Arrange the bread on a baking pan.  Drizzle with olive oil and sprinkle with salt.  Broil until golden and remove from oven.  Rub the cut piece of garlic onto the bread.  Arrange on a platter.
  4. Add the white bean dip to a bowl.  Pour the bruschetta along the outside of the dip in a circle.  Serve with the bread.  Enjoy!


Make Ahead:  This dip is completely make ahead.  Combine the dips and toast the bread when ready to serve.

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