Pair the dip with crunchy baguette slices: Slice a baguette 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.
5 star values: 22
4 star values: 29
3 star values: 85
2 star values: 42
1 star values: 9
White Bean Dip: Very bland and recipe was not edited and missed words in directions. I had much else to do and didn't have time to doctor it up so it still sits in my fridge. :( I had also done the red pepper dip and it was great! A favorite by all, so 50/50 wasn't so bad. But I put much faith in MS recipes and the bean dip was very disappointing since I've had really good ones in the past.
I agree with the other reviewers that this is a very bland recipe and needs extra seasonings. I used probably 3-4 tsp of minced garlic, doubled the rosemary and black pepper, and added some pizza seasoning (dried red pepper, and other Italian seasonings). It tasted great once I did that and let it sit so the flavors could meld for a few hours. Served very well with a baguette as recommended.
I agree. I tasted mine when it was "done" and decided it was far from it- I added more rosemary as well as some roasted garlic. Those additions made it delish!
I have to say that this was just okay. It lacked a bit of flavor. I made it for a potluck and it went largely untouched. I would say to experiment a bit with some additional herbs to take the flavor up a notch.