White bean dip with peppers
Crema di fagiolini con pepperoni
Nice thick white bean dip that works wonders on a plate of antipasti or as sandwich spread instead of mayonnaise.
The only problem with white bean dip is that the beans have to be soaked for hours, before they are ready to use. Apart from that it is a marvel. The thick cream works wonders on a plate of antipasti with salami and cold cuts. Children love it as sandwich spread instead of mayonnaise. It can be scooped up and snacked with bread, grissini, cucumber and carrot sticks. And it can be seasoned in a million of different ways to give it a nice personal touch. Try this version with fresh herbs, garlic and parmesan. You can always use canned beans, if you haven’t got time for the soaking, and then boil the beans for 30 minutes.