Bean and Tomato dip
A velvety cream with an intense flavor, made with cannellini beans, sun-dried tomatoes, and a touch of Double Concentrated Tomato Paste. The perfect dip to share with friends during aperitivo, served with bread or fresh vegetable sticks.
Made with Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
Easy
Ingredients
-
500
g
cannellini beans
-
120
g
sun-dried tomatoes in oil
-
half
lemon
(juice)
-
1
heaping tablespoon
Mutti Double Concentrated Tomato Paste
-
half
clove
garlic
-
half
teaspoon
chili powder
-
half
teaspoon
smoked paprika powder
-
5
leaves
basil
-
to taste
salt
-
3
cubes
ice
-
as needed
water
-
2
tablespoons
sun-dried tomato oil
Share the ingredient list
Bean and Tomato dip: Method
- In a blender or food processor, combine the Tomato Puree and all the other ingredients, except the water and the lemon.
- Turn on the blender and, using a tamper, push the ingredients down toward the blades, being very careful. If necessary, add some water to help achieve a smooth consistency.
- Add the lemon juice as well and continue blending until you obtain a smooth cream.
- Once ready, transfer the cream to a shallow bowl and create a swirl with a spoon.
- Garnish the surface with extra virgin olive oil, smoked paprika, and chili flakes.
- Serve the bean and sun-dried tomato dip with bread or raw vegetables, and enjoy the explosion of flavors!
