creamy white bean and herb dip

serves 6 To 8
2 15-oz. cans cannellini beans,
rinsed and drained
4 oz. cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 Tbs. fresh lemon juice
1 anchovy fillet, rinsed and
patted dry (optional)
kosher salt and freshly
ground black pepper
2 Tbs. extra-virgin olive oil
3 Tbs. thinly sliced fresh
chives
1 Tbs. chopped fresh
marjoram or oregano
crudités, crusty sourdough
bread, or crackers,
for serving
This fresh take on bean dip is equally good served cold or at room
temperature.
1. Put the beans, cream cheese, onion, lemon juice, anchovy (if using),
1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until
smooth. With the motor running, drizzle in the oil. transfer the spread
to a large bowl and fold in 2 tbs. of the chives and the marjoram. season
to taste with salt and pepper.
2. transfer the spread to a serving bowl, garnish with the remaining
1 tbs. chives, and serve with crudités, bread, or crackers.

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