- Nathan Myhrvold born (1959)
Creamy White Bean and Olive Dip Recipe
- One 15-ounce can cannellini beans, drained
- 1 cup black olives, preferably kalamata olives, pitted and chopped
- 1 garlic clove, peeled and chopped
- ¼ cup olive oil
- Juice of 1 lemon
- 1 teaspoon cider vinegar
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon cayenne pepper
This dip will make a delicious and hearty addition to any party spread. With a food processor, this recipe comes together in minutes and packs a lot of fresh flavor. A dash of cider vinegar adds an unexpected kick and rounds out the dip with a touch of sweetness. Feel free to play around with the proportions of seasonings if you prefer a bit more salt or heat.
Add the beans, olives, and garlic to a food processor and pulse a few times, just to combine. Gradually pour the olive oil into the food processor, through the feed tube, while the processor is set on low. (The goal is to create a dip that has a smooth consistency, but enough body to stand up to a hefty chip.)
Transfer the mixture to a mixing bowl and add the lemon juice, vinegar, herbs and spices. Stir to combine and adjust the seasoning to your preference. Serve immediately with chips and crudités or refrigerate in an airtight container.