Creamy White Bean & Herb Dip

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

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

  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.

Notes

  • The dip may be made 1 day ahead and refrigerated. May be better that way?
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recipes/creamy_white_bean_and_herb_dip.txt · Last modified: 2017/01/06 13:45 by jmarcos
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