Cheesy Tomato and Cannellini Dip
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Recipe Intro From swarnika_
This cheesy tomato dip is best served with a crispy baguette, and enjoyed with friends and family.
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes
- 1 (10 ounce) can Red Gold Original Diced Tomatoes + Green Chilies
- 1 (14 ounce) can cannellini beans
- 1 teaspoon garlic powder
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 8 ounces shredded mozzarella
- Salt and pepper, to taste
- 1 teaspoon bagel seasoning, for garnish
- Finely chopped parsley, for garnish
Method
Step 1
In an oven-safe pan, heat olive oil and sauté the onions for 2 minutes.
Step 2
Add Red Gold® Petite Diced Tomatoes and Red Gold Original Diced Tomatoes + Green Chilies. Add drained cannellini beans and cook for 5 minutes until the beans have softened. Slightly mash the beans with the back of the spatula.
Step 3
Add salt, pepper, cumin, garlic powder, Italian seasoning, smoked paprika and mix. Spread shredded mozzarella over the beans in an even layer.
Step 4
Place under the broiler for 2 minutes until the cheese has melted and is golden. Keep an eye on it as it can burn very quickly.
Step 5
Remove from the oven and sprinkle bagel seasoning and garnish with fresh parsley. Serve with freshly toasted baguette. Enjoy!