White Bean Dip with Kalamata Olives & Mint Recipe Recipe
Last week I reviewed each recipe that I made in my second year of blogging in preparation for writing Top Recipes of Year Two and a Giveaway (be sure to enter your name into the drawing for a gorgeous Shun knife). It quickly became apparent that my blog is sadly lacking in the dip and spread department. With more than 300 recipes, I had only…count them…three dip recipes – black bean, artichoke pesto and roasted vegetable. That is a sad state of affairs for someone who enjoys watching sports and feeding finger foods to fellow fans. (My high school English teacher would squeal in delight at that use of alliteration. I digress.)
In an attempt to reclaim my tail-gating, fist-pumping swagger, I pulled out some basic ingredients that can be found in many pantries and fridges, and set to work. White bean dips are always a favorite and pair well with herbal flavors, such as rosemary or sage. With this recipe, however, I went in a slightly different direction. Cannellini beans are pureed with olive oil, lemon juice, cumin, garlic and fresh mint to form a smooth and creamy spread. To add a burst of brine (I do love my salt), minced kalamata olives are stirred in before serving. Before long, I find myself soaking up the dregs of the dip with one last triangle of pillowy pita bread.
Not only would this dip be welcome at any playoff party, but it is an original accompaniment to a soup and salad lunch. Serve it with crudite, pita bread or crackers.
The recipe:
In the bowl of a food processor, combine cannellini beans, olive oil, lemon juice, ground cumin and garlic. Puree until smooth. Season with salt. Add mint and pulse to combine. Transfer the dip to a serving bowl.
In a small bowl, stir together minced kalamata olives and olive oil. Arrange kalamata olive mixture over the bean dip. Stir in just before serving. Serve with pita bread wedges and crudite.
Other bean dips:
- Cookin’ Canuck’s Spicy Black Bean Dip with Roasted Red & Chipotle Peppers
- Savoring the Thyme’s Layered and Lightened-Up 7-Layer Dip
- She Wears Many Hats’ White Bean Spread with Roasted Garlic
- Andrea Recipes’ Cannellini Bean Dip with Garlic Scapes
- White Bean Dip with Kalamata Olives & Mint
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 3/4 tsp ground cumin
- 1 clove garlic, roughly chopped
- 1/4 tsp salt
- 2 tbsp minced fresh mint leaves
- 1 1/2 oz. kalamata olives, minced (about 1/3 cup minced)
n the bowl of a food processor, combine cannellini beans, olive oil, lemon juice, ground cumin and garlic. Puree until smooth. Season with salt. Add mint and pulse to combine. Transfer the dip to a serving bowl.
In a small bowl, stir together minced kalamata olives and olive oil. Arrange kalamata olive mixture over the bean dip. Stir in just before serving. Serve with pita bread wedges and crudite.
Makes about 1 1/2 cups.
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