Ingredients

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

Calories (kcal) : 170
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4
Cholesterol (mg): 15
Sodium (mg): 300
Carbohydrates (g): 16
Fiber (g): 4
Protein (g): 5

Preparation

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.

(9 ratings) Read Reviews

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Reviews

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Reviews (9 reviews)

user-6058008 | 01/09/2017
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.
LynnRaff | 07/18/2016
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.
user-575032 | 01/12/2015
Made for a party.. They loved it. Added lots of course cracked pepper and served with crudits. It was particularly good with radishes.

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What We're Cooking Now

Name: Creamy White Bean & Herb Dip
Yield: 6 to 8. servings
Ingredients: 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