Creamy White Bean and Herb Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Serve this chilled or at room temperature with crudites or crackers. Ingredients:
2 (15 ounce) cans cannellini beans, drained and rinsed |
4 ounces cream cheese (1/2 cup) |
1/3 cup chopped onion |
2 tablespoons fresh lemon juice |
1 anchovy fillet, rinse and pappted dy |
kosher salt |
fresh ground black pepper |
2 tablespoons extra virgin olive oil |
3 tablespoons thinly sliced fresh chives |
1 tablespoon chopped fresh marjoram (or oregano) |
Directions:
1. Put the beans, cream cheese, onion, lemon juice, anchovy, 1 tsp salt, and 1/2 tsp black 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 the 2 tbsp chives and the marjoram. Season to taste with salt and pepper.
2. Transfer dip to serving bowl and garnish remaining 1 tablespoons chives.
3. May be made up to one day ahead. Refrigerate, covered, until served.
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