Creamy Tuscan Bean Dip

Dish Size:
1 Quart
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April 23, 2012
Tara’s Tidbits®

This is another foolproof favorite to serve while you're entertaining guests and preparing dinner at the same time. It's a great year-round appetizer and made from ingredients you most likely already have in your pantry. You can also make this dish a day ahead. If you happen to have smoked paprika, try it in this recipe - it adds a wonderful flavor and makes a nice alternative.

Colorful and tasty, this dip is a breeze to make and looks great surrounded by bright vegetables and mini pita chips. Remember, presentation is everything! - Tara


  • 1 (15.5-ounce) can of white cannellini beans, drained and rinsed
  • 1 (12-ounce) jar of roasted red peppers, drained
  • 1 tablespoon freshly chopped rosemary, or 1 teaspoon dried rosemary
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise


  1. Place beans, peppers, rosemary, paprika, salt, and black pepper in food processor; pulse 15 seconds to combine.
  2. Transfer to a temp-tations® 1-quart dish; stir in sour cream and mayo until combined.
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