Cannellini Bean, Scallion, and Prosciutto Dip

Cannellini Bean, Scallion, and Prosciutto Dip
Photo by Beatriz Da Costa


  • 1 medium baguette, cut into rounds
  • 1 small garlic clove
  • ¼ teaspoon kosher salt
  • 1 19-ounce can cannellini beans
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces prosciutto
  • + 2 more ingredients
    • 3 scallions (white and light green parts)
    • ¼ teaspoon pepper

Drain and rinse the cannellini beans. Finely chop the garlic and slice the scallions. In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Tear the prosciutto into 1-inch pieces and fold into the beans. Serve with the baguette.

View full recipe at My Recipes


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