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How to conquer the Hot Tuscan White Bean Dip at Paul's Pasta

It's been almost 30 years since Paul Fidrych hitched his wagon to a star he called Paul's Pasta — the e'er popular Groton restaurant overlooking the Thames River and a fine view of the Port of New London. We're like most regular customers, I suspect, in that any visit to Paul's Pasta kicks off with a serving of the delicious Hot Tuscan White Bean Dip appetizer, which is served with tasty garlic toast rounds.

Fidrych was more than happy to share the recipe and directions for this magical concotion, and indeed it seems a perfect addition to any fall gathering focused on fun and fellowship.

Serves 4, about 20 pieces

Bean Dip Mix

1 14 oz can white kidney beans drained

1 oz olive oil

5-6 drops lemon juice

5-6 drops red wine vinegar

2 drops worcestershire sauce

1/8 tsp minced garlic

salt and pepper to taste

1 anchovy (optional)

Place all ingredients in food processor and puree until somewhat smooth.

Bean Dip Topping

1/2 cup Spanish onion diced small

1tbsp pimientos diced small

1tsp pesto or fresh basil chopped fine

To cook

Place onion in microwavable dish and cook until soft. Drain any liquid and mix with pimientos and pesto.

Garlic Rounds directions

Slice a baguette in pieces about 3/8 inches thick. You'll want about 20, but make more or use your favorite crackers.

Lightly brush with garlic butter and bake on a cookie pan in a 375 degree preheated oven for 8-10 minutes.

Do not burn!

All can be made several days in advance, but do not cover or refrigerate garlic toasts. Keep out of reach of hungry hands or you'll have to make more.

Place bean dip mix in an oven-proof serving dish or individual ramekins, top with onion mixture and sprinkle with 2 oz shredded mozzarella. Refrigerate or place in a preheated 375 degree oven for 12-14 minutes. Will be very hot. Serve with garlic rounds or crackers. Easy recipe to double or triple.

Total prep time about 30 minutes

Cook time 12-14 minutes


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