{"id":96,"date":"2012-12-05T08:05:00","date_gmt":"2012-12-05T14:05:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2012\/12\/05\/tuscan-bean-dip"},"modified":"2012-12-05T08:05:00","modified_gmt":"2012-12-05T14:05:00","slug":"tuscan-bean-dip","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=96","title":{"rendered":"Tuscan Bean Dip"},"content":{"rendered":"<p><\/p>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">Makes 4 servings<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">Ingredients<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">1 small baguette, thinly sliced *<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">4 cloves garlic<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">1 1\/2 teaspoons kosher salt, plus additional for seasoning<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">1\/4 cup extra-virgin olive oil<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">2 springs fresh rosemary, leaves stripped (about 1 1\/2 tablespoons)<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">Pinch crushed red pepper<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">1 (15 oz) can cannellini beans, rinsed and drained **<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">Crisp vegetables, for dipping (optional)<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">Step-by-Step<\/div>\n<ol style=\"direction:ltr;font-family:Calibri;font-size:11pt;margin-bottom:0;margin-left:.375in;margin-top:0;unicode-bidi:embed;\" type=\"1\">\n<li style=\"margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:11pt;\">Preheat oven to 400<\/span><span style=\"font-size:11pt;vertical-align:super;\">0<\/span><span style=\"font-size:11pt;\">F. Lay bread on a baking sheet. Rub each slice with a      clove of garlic and sprinkle with a pinch of salt; reserve garlic clove.      Toast in oven until golden, about 8 minutes<\/span><\/li>\n<li style=\"margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:11pt;\">Chop all garlic cloves. Cook      garlic in the olive oil in a small skillet over medium-high heat,      stirring, until it is golden, about 3 minutes. Remove from heat; stir in      rosemary and red pepper and cool slightly.<\/span><\/li>\n<li style=\"margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:11pt;\">Put beans, the 1 1\/2 teaspoon      salt, and all but 1 teaspoon of rosemary mixture in a food processor and      process until smooth. Scrape puree into a serving bowl and drizzle with      reserved rosemary mixture. Serve with tasted baguette and, if desired, raw      vegetables. <\/span><\/li>\n<\/ol>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">*Your local grocery store may have an &#8220;ooops&#8221; section of the bread. Since it is toasted this is a great way to save money.<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\">** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving.&nbsp;<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Makes 4 servings Ingredients 1 small baguette, thinly sliced * 4 cloves garlic 1 1\/2 teaspoons kosher salt, plus additional for seasoning 1\/4 cup extra-virgin&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-1y","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=96"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/96\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}