Tuscan Bean Dip

The Pampered Chef Season’s Best Recipe Collection Spring/Summer 2000

2 cans (15.5 ounces each) Great Northern Beans

2 ounces mozzarella cheese, shredded

1 garlic clove, pressed

¼ teaspoon salt

1 tablespoon red wine vinegar

1 jar (11.5 ounces) roasted red peppers, drained and chopped

½ cup pitted ripe olives, chopped

¼ cup red onion, chopped

½ teaspoon lemon pepper seasoning

Fresh snipped parsley (optional)

Olive oil (optional)

Preheat oven to 400F. Rinse and drain beans using colander. In 2-Qt. bowl, mash beans with masher until smooth. Grate cheese using grater. Add cheese, garlic pressed with garlic press, salt and vinegar. Mix well using scraper. Spread bean mixture over bottom of 9” pie plate.

Drain red peppers using colander. Using food chopper, finely chop red peppers, olives and onion. Place in 1-Qt. bowl along with seasoning; mix well. Spread evenly over bean mixture. 

I mashed the beans with an immersion blender and it was really satisfying.

Bake 20-25 minutes or until heated through.

Remove to cooling rack. Allow to stand 10 minutes before serving. 

It looks like a lot, but it's spread out over the pie pan in a pretty shallow way.

Garnish with snipped parsley and a light drizzle of olive oil, if desired. Spread onto toasted bread slices or crackers using spreader.

Wheat Thins FTW. 

My Rating: 3/5 "Having this for dinner with some grapes as a side let me congratulate myself on eating healthy. There's a nice little dopamine rush that goes with that feeling. The eating experience itself, though, leaves something to be desired. Despite the variety of veggies and the seasoning on top there just isn't much memorable flavor here. If you're a 'nothing tastes as good as skinny feels' sort of person this is probably up your alley. If you think that life should be enjoyable from all sides find a way to jazz this up."