Kalamata White Bean Dip
Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.Ingreadient:
- 1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
- 1 tablespoon Kalamata olive brine
- ⅔ cup pitted Kalamata olives, well-drained
- 1 clove garlic, roughly chopped
- Tiny pinch of fine salt
- 3 tablespoons olive oil, plus more for serving
- 10 twists of freshly ground black pepper
- Optional garnish: A couple of fresh basil leaves, very thinly sliced
- For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving
Direction
- Combine all of the ingredients in a food processor. Blend until smooth.
- Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
- Leftovers will keep well in the refrigerator, covered, for up to 4 days.
