RCI-SN.001.0435.001
White Bean and Walnut Dip with Toasted Baguette Slices
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 400°F (200°C). Slice the medium baguette into 30 thin slices and arrange them on a baking sheet in a single layer.
2
Brush the baguette slices lightly with olive oil on both sides, then toast in the preheated oven until golden and crisp.
8 minutes
3
While the baguette toasts, finely dice the red onion and remove the leaves from the rosemary sprigs.
4
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.
5 minutes
5
Drain and rinse the two cans of great northern beans under cold water to remove excess liquid and starch.
6
Combine the drained beans, toasted walnuts, diced red onion, lemon juice, rosemary leaves, salt, and pepper in a food processor.
7
Pulse the mixture while slowly drizzling in the remaining olive oil until the dip reaches a smooth, creamy consistency with small walnut pieces still visible.
8
Transfer the white bean and walnut dip to a serving bowl. Serve immediately with the warm toasted baguette slices.