Fine Cooking 97: This new take on bean dip is equally good served cold or at room temperature.

• 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

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.

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