Fava Bean and Sausage Dip

recipe image

A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.


  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 to 2 tablespoons red-wine vinegar

  • ¼ cup water

  • 2 teaspoons finely chopped fresh rosemary

  • Coarse salt and ground pepper


  1. In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

Cook’s Notes

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.

Originally appeared: Everyday Food, April 2010

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