Cannellini Bean and Olive Dip

Cannellini beans and olives blended into a dip over crusty bread

Yield: 6 - 8
Preparation time: 15 minutes
Cooking time: 10 minutes

Maître D’ says:
Good for a lunch, goes well with crisp salad and table cheese or can be served as an appetizer. For a change of pace sprinkle some crushed toasted walnuts on top.

Quantity			Preparation	Tips, information and substitutes
3	16 oz cans	cannellini beans
1	12 oz jar	green olives
3	cloves	garlic
¼	tsp	red pepper	crushed
4	tbs	extra virgin olive oil
1	loaf	crusty toasted bread

• Read recipe. Wash hands and clean cook area. Get out pots, pans and required ingredients. Wash ingredients, as needed.
• De-pit olives and remove skin from garlic.
• Place cannellini beans, olives, 2 cloves garlic and red pepper into a blender and mix till it becomes a paste.
• Slice bread.
• Pre heat oven to 375°F.

1. Place bread in oven till golden brown (3 minutes) (375°F)
   Place bread on a flat baking pan and bake till golden brown (approx. 3 minutes) at 375°F.
2. Rub remaining piece of garlic over bread (2 minutes)
   Remove bread from oven and rub last piece of garlic over each piece.
3. Spread dip onto bread (4 minutes)
   Spread dip onto slices evenly.
4. Drizzle olive oil over each slice (1 minute)
   Drizzle olive oil evenly over each slice of bread.
5. Place on plate and serve
   Place slices on plates and serve.

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