Tuscan White Bean–Cheese Dip with Pancetta and Sage

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Appears in
Cast-Iron Cooking for Two: 75 Quick and Easy Skillet Recipes

By Joanna Pruess

Published 2019

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Here’s a casual hors d’oeuvre to enjoy while preparing dinner or, as my friend, Chef Sara Comerford suggests, as a light meal combined with an arugula, fennel, and Parmesan salad with lemon vinaigrette.

Puréed cannellini beans, fontina and Parmigiano-Reggiano cheeses, pancetta, and sage warmed in a cast-iron skillet become a tasty dip that partners well with grilled or toasted Italian bread brushed with olive oil and rubbed with garlic. And to drink? Perhaps a crisp glass of chilled