Snack Dinner Dip Trio

🥘 Ingredients

• baby lettuce
  1 head
• balsamic vinegar
  1 tbsp
• basil paste
  1 tbsp
• bell pepper
  1 unit
• black pepper
  ¼ tsp
• cannellini beans
  15 oz
• celery
  1 stalk
• demi-baguette
  1 unit
• dried rosemary
  1 tsp
• garlic
  2 cloves
• green olives
  ½ cup
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ½ cup
• salt
  ½ tsp
• sun-dried tomato paste
  1 tbsp
• tomato
  2 unit
• water
  1 c

🍳 Cookware

• baking sheet
• medium bowl
• small pot
• medium bowl

1. 

   1

   Wash and dry all produce. Adjust oven racks to top and middle positions and preheat oven to 425°F.
2. 

   2

   Arrange bell pepper , cut side down, on a baking sheet . Drizzle with olive oil and rub to coat. Season with salt and black pepper . Roast until charred and softened ⏱️ 20 minutes .

   bell pepper: 1 unit, olive oil: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   While bell peppers roast, in a medium bowl , combine tomato , basil paste , balsamic vinegar , half the minced garlic , a drizzle of olive oil, salt, and pepper. Set aside to marinate, stirring occasionally.

   tomato: 2 unit, basil paste: 1 tbsp, balsamic vinegar: 1 tbsp, garlic: 2 cloves
4. 

   4

   In a small pot , combine cannellini beans , half the dried rosemary , and water . Bring to a boil, then immediately reduce to a simmer. Cook, stirring occasionally, until fragrant ⏱️ 3 minutes . Mash slightly if desired, season with salt and pepper, and set aside.

   cannellini beans: 15 oz, dried rosemary: 1 tsp, water: 1 c
5. 

   5

   Once roasted bell peppers are cool enough to handle, finely mince. Transfer to a second medium bowl . Stir in sun-dried tomato paste , green olives , parsley , and a drizzle of olive oil. Season with salt and pepper.

   sun-dried tomato paste: 1 tbsp, green olives: ½ cup, parsley: ½ cup
6. 

   6

   Trim and discard root end from baby lettuce and separate leaves. Slice demi-baguette into crostini and toast if desired. Slice celery into sticks. Quarter lemon .

   baby lettuce: 1 head, demi-baguette: 1 unit, celery: 1 stalk, lemon: 1 unit
7. 

   7

   To Serve: Divide roasted pepper dip, cannellini dip, bruschetta, lettuce cups, celery, and crostini between serving vessels. Serve family style with remaining lemon wedges on the side.