Creamy White Bean & Herb Dip
This new take on bean dip is equally good served cold or at room temperature.
Ingredients
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2 15- ounce cans cannellini beans, rinsed and drained
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4 ounces cream cheese (1/2 cup)
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1/3 cup chopped yellow onion
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2 tablespoons fresh lemon juice
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1 anchovy fillet, rinsed and patted dry (optional)
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Kosher salt and freshly ground black pepper
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2 tablespoons extra-virgin olive oil
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3 tablespoons thinly sliced fresh chives
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1 tablespoon chopped fresh marjoram or oregano
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Crudites, crusty sourdough bread, or crackers, for serving
Directions
1.
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 teaspoon salt, and 1/2 teaspoon 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 tablespoons 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 tablespoon chives, and serve with crudites, bread, or crackers.
Make Ahead Tip:
The dip may be made 1 day ahead and refrigerated.
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