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: 0:00 | 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?
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