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Warm Sun-Dried Tomato Cannellini Dip

Warm Sun-Dried Tomato Cannellini Dip

Warm Sun-Dried Tomato Cannellini Dip

with Garlic Toasts

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Allergens:

Milk

•Hvede

•Gerste

•Pine nuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

unit(s)

Cannellini Beans

unit(s)

Garlic, cloves

cup

Sun-Dried Tomato Pesto

tbsp

Red Wine Vinegar

unit(s)

Ciabatta Roll

g

Garlic Salt

g

Baby Spinach

cup

Feta Cheese, crumbled

g

Pine Nuts

Not included in your delivery

1 tbsp

Oil*

Nutrition Values

Calories440 kcal

Fat23 g

Saturated Fat3.5 g

Carbohydrate47 g

Sugar2 g

Dietary Fiber9 g

Protein15 g

Cholesterol5 mg

Sodium790 mg

Trans Fat0.1 g

Potassium550 mg

Calcium125 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Non-Stick Pan

•Potato Masher

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Silicone Brush

•Baking Sheet

Cooking Steps

1

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Roughly chop spinach.
Peel, then mince or grate garlic.
Cut ciabatta into 1/2-inch slices.
Drain and rinse beans.
Heat a medium non-stick pan over medium.
When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

2

Heat a medium pot over medium heat. When hot, add 1/2 tbsp tbsp oil, then garlic. Cook for 1 min, until fragrant.
Add beans, 1/4 cup water and pesto. Cook for 2-3 min, until beans are warmed through.
Remove the pan from heat. With a potato masher, carefully mash bean mixture, until mixture is well combined and slightly chunky.
Add spinach and half the vinegar to bean mixture. Stir for 1 min, until wilted. Season with 1/4 tsp garlic salt and pepper.

3

To an unlined baking sheet, arrange ciabatta slices in a single layer. Brush cut-sides with 1/2 tbsp oil. Season with 1/2 tsp garlic salt and pepper.
Bake in the middle of the oven 2-4 min, until golden and crisp. (TIP: Keep your eye on them so they don’t burn!)

4

Put marinated beans in a bowl.
Sprinkle over pine nuts and feta.
Serve crostini on the side for dipping.

Meal right image

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