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
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.