Creamy White Bean & Herb Dip

Creamy White Bean & Herb Dip
Photo by Quentin Bacon


  • 2 Tbs. fresh lemon juice
  • Crudités, crusty sourdough bread, or crackers, for serving
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. chopped fresh marjoram or oregano
  • 1 anchovy fillet, rinsed and patted dry (optional)
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • + 3 more ingredients
    • 3 Tbs. thinly sliced fresh chives
    • 4 oz. cream cheese (½ cup)
    • 1/3 cup chopped yellow onion

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 wi...

View full recipe at Fine Cooking


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