This past month, the catering company I work for and helped start (Celebrations
), blew up with events! We have never been so busy, thank G-D! Between all of the cooking, planning, serving, and arranging I finally had time to sit down and relax a little this week. I came up with this great dip after staring at a can of cannellini beans for a month after an impulse buy.
One of my favorite ways to eat tomatoes is by roasting them! Roasting brings out the natural sugars and makes any vegetable become more intense and flavorful.
Wrap a roasted tomato with a piece of roasted garlic and a dash of salt for a taste that will make your eyes roll back! I incorporated these roasted tomatoes with the beans to create a super savory and delicious dip!
Cannellini Bean and Roasted Tomato Dip
2 C. Cannellini Beans, Canned, drained and rinsed
3 Tomatoes, cut into 6ths
1 tsp. Sage, dried and ground
4 TBS. Olive Oil (or more till reaches desired consistency)
Preheat oven to 450. Cut tomatoes and toss with 2 TBS. olive oil, salt and pepper. Lay on sheet pan and roast in oven for 25 minutes, let cool. Meanwhile in a food processor, puree the garlic and beans. Add the tomatoes to the mixture and puree the tomatoes and the rest of the ingredients till smooth. Add the salt and pepper to taste.
Speaking of dip…this is my husband trying to dip me at our wedding! Thought you would get a kick out of this! Don’t worry, I didn’t fall 🙂
He recovered nicely with this second dip…