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Creamy White Bean & Herb Dip

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Serves 6 to 8.

  • Make the menu:
    Any Night’s All Right
  • by from Fine Cooking
    Issue 97

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

  • 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

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.

Make Ahead Tips

The dip may be made 1 day ahead and refrigerated.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 5; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 4;

Photo: Quentin Bacon

Since Cannellini beans are Italian beans, I put a couple of spoonfuls of basil and sun-dried tomato pesto right in the middle of the dip and grate a little parm on top. This really pumps up the flavor to this very creamy and tasty dip.

Very good dip, my husband requests it often!

Made this for our Christmas party at work. Loved it! I made it the night before to let the flavors come together. I also added lemon zest to the dip. Yum!

I did not care for this dip, it had very little flavor. I added extra anchovies hoping it would help but it was still pretty bland.

This dip was okay, but for all of the great ingredients that went into it-it was nothing special. In fact it was so blah at first that we didn't want to eat it. Added flavor by putting crushed red pepper, extra cream cheese and lemon zest. Still just okay. After it sat overnight the flavor had improved and it is fairly tasty now. I used it like a hummus on a sandwich. Probably wouldn't make again. A nice white bean bruschetta would be a better start to the meal.

I served this entire menu (except the cake) to my daughter and her college alumni friends. This dip was a big hit although I did not add the anchovy. I served the dip with crudites and cubed sourdough bread. The group included 25-30 year old men and women and everything was devoured. The men especially liked the steak and salad but everyone also enjoyed the pickled vegetables with the steak. The broccolini was very flavorful and I cannot wait to try this dressing with asparagus. It was really nice to find an entire menu that could be prepared mostly in advance and in less than an hour and cooked within 20 minutes It let the cook enjoy the company. Next time maybe I will have time to bake the cake -

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