2 ratings

Jack and the Bean Dip Recipe


Though we love this dip recipe, the crostini cut into crowns makes it special for us. 


  • Crown Shaped cookie cutter
  • 12 slices of Pepperidge Farm Thin Sliced White and Wheat Bread
  • 1/3 Cup olive oil,
  • 4 Tablespoons olive oil
  • 1 Teaspoon fresh oregano (also use for garnish)
  • salt
  • freshly ground black pepper
  • 16 Ounces canned cannelloni beans, dranied
  • 2 cloves garlic
  • 2 Tablespoons fresh lemon juice


Method: Preheat the oven to 400 degrees Fahrenheit. Using a crown shaped cookie cutter, cut shapes into each slice of bread and arrange them on a large baking sheet lined with parchment paper. Brush reserved olive oil over the crowns and sprinkle with oregano, salt and pepper. Bake for 8-12 minutes or until golden in color and set them aside. Place the beans, garlic, lemon juice, adn 1/3 cup olive oil in the bowl of a food processor. Pulse until the mixture is pureed. Season with salt adn pepper to taste. Transfer the bean puree into a small bowl on a serving tray and arrange toast points around it. Drizzel olive oil on the bean dip adn garnish with oregano.