Kalamata White Bean Dip
Ingredients
The dip
-
1
can (15 ounces)
cannellini or Great Northern beans, rinsed and drained
-
1½
cups
cooked beans
-
1
tablespoon
Kalamata olive brine
-
⅔
cup
pitted Kalamata olives, well-drained
-
1
clove
garlic, roughly chopped
-
a tiny pinch
fine salt
-
3
tablespoons
olive oil, plus more for serving
-
10
twists
freshly ground black pepper
-
a couple
fresh basil leaves, very thinly sliced (optional)
For serving
-
Crostini, pita chips, crusty bread, or crudités like carrots, cucumber, and bell pepper
Instructions
- Combine all ingredients in a food processor and blend until smooth.
- Taste and adjust seasoning with salt if necessary.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with basil if using.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts (estimated)
Servings
about 7 servings
Calories
148
Total fat
9g
Total carbohydrates
14g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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