Tapas Board & Smoky Chorizo Bean Dip


1 pkg (6oz) Campofrio Tapas (Jamón Serrano, Lomo & Chorizo Clásico)

Toasted pita bread

Spanish green olives

Selection of Spanish cheeses


Smoky White Bean Dip:

1 can (19 oz) cannellini beans, drained and rinsed

2 cloves garlic

1/4 cup extra-virgin olive oil

1 tsp lemon zest

4 tsp lemon juice

1 tbsp white wine vinegar

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

1/4 cup finely chopped fresh parsley


This bean dip pairs well with a selection of meats and cheeses for easy entertaining.

Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 8

Blend beans, garlic, olive oil, lemon zest, lemon juice, vinegar, paprika, salt and pepper in food processor until smooth. Stir in parsley.


Arrange Jamón Serrano, Lomo & Chorizo Clásico, pita, olives and cheeses on board around dip.


Tip: Look for Spanish cheeses such as Mahon and Manchego.


Tip: Make your own pita toasts. Cut pitas into wedges; toss in olive oil and arrange on a foil-lined baking sheet. Bake in 400°F oven, turning once for 10 minutes or until golden and crisp.