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BellaOnline's Italian Food Editor

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Italian Appetizer Dips

Guest Author - Paula Laurita

These dips are healthy, tasty, and great for parties or lunches.

Italian Appetizer Dips

Cannellini Bean Dip

Ingredients

Directions

  1. Combine all ingredients in a food processor and blend until smooth.
  2. Place in a bowl and chill for an hour before serving.

Sun-Dried Tomato and Basil Dip

Ingredients

  • 1 1/2 cup dry, sun-dried tomatoes
  • 1 15 ounce container ricotta cheese
  • 3/4 cup fresh basil leaves
  • 1/3 cup black olives, chopped
  • 3 Tbs Parmesan cheese, freshly grated
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp salt (optional)

Directions

  1. Chop the sun-dried tomatoes into small pieces.
  2. Soak the chopped tomatoes in warm water for 15 minutes.
  3. Drain the water, but don't squeeze.
  4. In a food processor combine all ingredients.
  5. Blend until smooth, but don't over process.
  6. Place the dip in a bowl and chill for an hour before serving.

Notes: Chopping sun-dried tomatoes can be sticky. Use kitchen scissors to cut them.
Save time by pre-chopping garlic. I like to cover it with olive oil and use the garlic flavored olive oil in recipes. Always keep the garlic and olive oil in the refrigerator.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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