Servings: 6-8
Source: Fine Cooking 3/2009
This new take on bean dip is equally good served cold or at room temperature.
Ingredients
2 15-oz. cans cannellini beans, rinsed and drained
4 oz cream cheese (1/2 cup)
¼ cup chopped yellow onion (optional)
2 Tbsp fresh lemon juice
4 anchovy fillet, rinsed and patted dry (optional)
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
3 Tbsp thinly sliced fresh chives
1 Tbsp chopped fresh marjoram or oregano
Crudites, crusty sourdough bread, or crackers, for serving, or fresh vegetables like carrots, celery
Directions
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp salt, and ½ 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 Tbsp 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 Tbsp chives, and serve with crudites, bread, crackers, or vegetables.
Make ahead: May be made 1 day ahead and refrigerated.