Servings: 6 to 8.
This new take on bean dip is equally good served cold or at room temperature.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this dip for Thanksgiving as an appetizer. Served it with home made garlic crostini. It was a big hit. Everyone loved it. The big plus is that you can make it a day ahead of the party.
I've made this many times and it is always delicious and a huge hit with company. Didn't have chives this last time I made it, so substituted Rosemary. It was excellent! Much more earthy tasting but just as good! Will experiment with other herbs the next time.
Made for a party.. They loved it. Added lots of course cracked pepper and served with crudits. It was particularly good with radishes.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?