This Kalamata olive-flavored white bean dip is the recipe you didn’t know you wanted. Certain, it’s not probably the most appetizing-looking appetizer on the market, but it surely is scrumptious and really straightforward to make. It’s a pleasant different to hummus and a stunning technique to savor Kalamata olive taste with out feeling overwhelmed by the saltiness.
This recipe was impressed by an appetizer we ordered at Lidia’s, a neighborhood Kansas Metropolis restaurant owned by famend chef Lidia Bastianich. Some white bean dips are downright unappetizing—they are often gloppy, too salty, or flavorless—however not this one. The Kalamata olives lend richness in texture and taste.
To make this recipe, you’ll want only a few fundamental components—white beans (I used Cannellini, however Nice Northern would additionally work), pitted Kalamata olives (and a splash of brine), olive oil, salt and pepper, and an elective sprinkle of recent basil. You’ll discover serving strategies and the complete recipe under.
This white bean dip is a superb impromptu recipe to whip collectively when company are on their approach. I’m kicking myself for not remembering this dip recipe final week after I hosted e book membership. I’m all the time scrambling earlier than company arrive, so I wish to have a repertoire of straightforward recipes to tug collectively very quickly. This one is a winner! I hope you’ll bookmark it to make quickly.
Find out how to Serve Kalamata White Bean Dip
Make a platter with no matter you’ve got available—strive crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.
For a full unfold, deal with it like a cheese plate—add cheese, nuts and recent fruit. Add one other dip, should you’d like. Listed here are extra Mediterranean-style dips that may be beautiful:
You may additionally serve it with a recent salad, like my Mediterranean Bean Salad, Simple Tomato Salad or Fattoush Salad with Mint Dressing.
Watch Find out how to Make White Bean Dip
Please let me understand how your dip seems within the feedback! I like listening to from you.
Kalamata White Bean Dip
- Writer: Cookie and Kate
- Prep Time: 10 minutes
- Complete Time: 10 minutes
- Yield: 1 ¾ cups 1x
- Class: Dip
- Technique: Meals processor
- Delicacies: Mediterranean
- Food regimen: Vegetarian
Whip up this white bean dip with Kalamata olives! It straightforward to make with pantry components and tastes scrumptious. The sprinkle of recent basil is elective. Recipe yields about 1 ¾ cups of dip.
Scale
Substances
- 1 can (15 ounces) cannellini or Nice 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 wonderful salt
- 3 tablespoons olive oil, plus extra for serving
- 10 twists of freshly floor black pepper
- Non-obligatory garnish: A few recent basil leaves, very thinly sliced
- For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving
Directions
- Mix the entire components in a meals processor. Mix till clean.
- Style and add one other pinch of salt if the flavour wants a lift. Switch to a serving bowl and high with a lightweight drizzle of olive oil and a sprinkle of basil, if utilizing.
- Leftovers will maintain properly within the fridge, coated, for as much as 4 days.
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