Recipe: Tuscan White Bean Dip | HALLADAYS

Ingredients

• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1/4 cup olive oil
• Squeeze of lemon
• 2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning
• 2 Tbsp. feta or Parmesan cheese, grated (optional)
• 6 black olives, diced (optional)
• 3 leeks, washed, dark green ends removed and chopped
• 2 Tbsp. olive oil
• 1 butternut squash, peeled, seeded and cut into 1-inch pieces
• 4 Tbsp. Halladay's Sage Peppercorn Rub
• 1 parmesan rind, plus finely shredded parmesan for serving
• 4 Tbsp. lemon juice
• 3 to 4 (15 oz.) cans cannellini beans
• 1 (5 oz.) bag spinach
• 2 Tbsp. Halladay's Italian Dipping Oil Blend
• 4 chicken leg quarters, about 1 1/2 lbs.
• 4 slices of bacon, chopped
• 1 onion, finely chopped
• 2 carrots, peeled and cut into 1/2 - inch pieces
• 2 ribs celery, cut into 1/2 - inch pieces
• 2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
• 1 1/2 cups chicken stock
• 2 cups breadcrumbs or panko breadcrumbs
• 1 (14 oz.) can artichoke hearts, drained
• 2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Dip
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. feta or parmesan cheese, crumbled (optional)