Home  |  Contact Us  |  Facebook

Like us on Facebook and Instagram

DIP: Creamy Bean Dip



  • 2 tablespoons (extra for drizzle) Tuscan Herb Olive Oil
  • 2 tablespoons Melgarejo Picual [Nov.2022] (Spain)
  • 1/2 cup water
  • 2 sliced garlic cloves
  • 1 medium escarole (or kale), hand torn
  • 1/4 cup dry white wine
  • 1 can (15 oz) cannellini beans
  • Kosher salt
  • 1/2 teaspoon finely chopped rosemary
  • fresh lemon juice from 1/2 small lemon
  • crackers and/or veggies for serving


  1. Combine both Olive Oils, heat in a large saute pan over low heat; add the garlic and continue to saute until garlic starts to soften (approx. 1 minute).
  2. Add escarole (or kale) and saute on medium heat until wilted.
  3. Stir in the white wine, 1/2 cup of water, cannellini beans, and a pinch of salt. Bring to a boil, stirring occasionally.
  4. Stir in the rosemary and cook until most of the liquid is reduced. Remove from heat and cool for 10-15 minutes. 
  5. Using a food processor (or a blender), blend until smooth; consistency should be similar to spinach dip.
  6. Place dip in a bowl and refrigerate for at least 2 hours. 
  7. When serving, season dip with lemon juice, salt to taste, and drizzle with some Tuscan Herb Olive Oil. Serve with crackers and/or veggies to dip.