Creamy Caprese Bean Dip
Over the holidays, I allow a bit more lenient indulgence in my diet. Caprese bean dip happened to be that perfect blend of indulgent creamy warmth and healthful ingredient additions for an appetizer that’s fit for any gathering or game day! My awesome neighbor friend enjoys cooking healthy fun meals as well so she and I chat about food quite often. It was she who introduced me to this particularly delicious dish at a neighborhood ladies night and I ran with the idea making an update to add pureed white beans. This addition of the pureed beans enhances its creaminess and blends perfectly with the Tuscan themed tanginess of traditional caprese flavors.
Basil pesto, a touch of parmesan and garlic are blended with cream cheese and pureed white beans for this creamy crowd pleaser! Top it with slices of cherry tomatoes and bake until bubbly. I’ve also made this bean dip by substituting plain Greek yogurt for part of the cream cheese resulting in a bold bite that’s super awesome with veggie dippers.
- 1 can (14-15 oz) cooked white beans of any kind (navy, northern, cannellini)
- 1 (8oz) package cream cheese (or use 4 oz cream cheese and 4 oz plain greek yogurt), softened
- ⅓-1/2 cup prepared pesto (divided)
- 1 clove garlic, minced
- 2-3 cherry tomatoes, sliced
- ¼ cup parmesan, asiago or manchego cheese, shredded
- Preheat oven to 400 degrees.
- In a blender or food processor, puree beans, cream cheese, 2 tablespoons of the pesto, and garlic together.
- Spread cheese and bean mixture in a small, lightly greased ovenproof baking dish.
- Top with remaining pesto, tomato slices and sprinkle with parmesan.
- Bake 20-25 minutes until hot and bubbly.
- Serve hot with crackers and vegetable dippers!
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