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Friday, April 24, 2009

Creamy White Bean & Herb Dip

Serves 6-8

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

Cooking Method:
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.

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


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I've always been someone who was interested in cooking Food network has expanded my skill and interest.

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