Jack And The Bean Dip Recipe

Name: Jack And The Bean Dip Recipe
Ingredients: crown shaped cookie cutter; 12 slices of pepperidge farm thin sliced white and wheat bread; 1/3 cup olive oil,; 4 tablespoon olive oil; 1 teaspoon fresh oregano (also use for garnish); salt; freshly ground black pepper; 16 ounce canned cannelloni beans, dranied; 2 cloves garlic; 2 tablespoon fresh lemon juice

Mark Addison|May 30, 2013 11:50 am EST

3 (2 ratings)

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

Servings

1

Ingredients

crown shaped cookie cutter
12 slices of pepperidge farm thin sliced white and wheat bread
1/3 cup olive oil,
4 tablespoon olive oil
1 teaspoon fresh oregano (also use for garnish)
salt
freshly ground black pepper
16 ounce canned cannelloni beans, dranied
2 cloves garlic
2 tablespoon fresh lemon juice

Directions

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.