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====== Creamy White Bean & Herb Dip ======

/* Description */

[[http://www.finecooking.com/recipes/creamy-white-bean-herb-dip.aspx | Fine Cooking 97:]] This new take on bean dip is equally good served cold or at room temperature.

<WRAP right>{(rater>id=100|name=Creamy White Bean And Herb Dip|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 6-8 servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 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

====== Directions ======
  - 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.
  - Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

====== Notes ======
  * The dip may be made 1 day ahead and refrigerated. May be better that way?

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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