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.





















{ 72 comments… read them below or add one }
Hi there! Just stumbled on your blog – I’m not sure what’s taken me so long to find it! It’s lovely!! So many recipes I want to try already and I’ve only just found you! Looking forward to following a fellow-Canuck’s blog. P.S. Your dip looks delish!
Thanks so much for stopping by, heather. I’m always happy to gain a new Canadian reader!
Oh yum! I just might have to make your dip this weekend! Wonderful recipe!~
Thanks, Laurie. I hope you enjoy it.
LOVE this dip. The combination of white beans and olives in irresistible. Great idea to add the mint.
Thanks, Lora. The mint adds a nice layer of flavor.
This is one of my fav’s havent tried with olives will do that the next time!
I love the saltiness of the olives. It makes for something a little different than standard white bean dip (though I enjoy those, too).
you had me at kalamata olives…add those to anything and i’m a happy, happy girl!
I hear you, Heather! I’m happy to eat them straight.
two of my favorite dips are bean dips and the cream cheese & olive types – now by combining these I can only imagine what a winning score this is in the playbook… and not just for sporting fans but all fun-loving, dip eating folks
Thanks, Drick. I ate this for lunch yesterday alongside a salad and was a very happy lady.
What’s not to love about this gorgeous dip??
Thanks, Lori.
Oh that olive topping sounds wonderful! I love a healthy white bean dip with veggies.
Thanks, Sylvie.
What an appealing platter. I love the mint, cumin and lemon combination with the beans. Your blog might be lacking in dip recipes, but you have an incredible collection of wonderful foods here.
Kristi
Thanks so much, Kristi. That’s very kind of you.
I love going to parties and seeing the dip or spread being served. This would be perfect for a table scape. The flavor combination would be perfect with some grilled chicken and added into a pita. Yummy!
Great idea. I am definitely going to try that.
The addition of olives to this creamy white bean dip sounds like a great choice! Love this idea!
Thanks, Dana. The olives add a really nice flavor and texture to this dip.
This dip has just the kinds of flavors I like most! The addition of the kalamata olives is a great touch!
Thank you, Kalyn. Kalamata olives are a favorite of mine and they work really well in this dip.
I’m probably equally remiss thinking there are plenty of dip recipes to be had but I like this one Dara…creamy, salty…well, what is there NOT to love?
Thanks so much, Barb. It has definitely made its way into my “favorite” file.
Oh yah!! Looks great Dara, love those Kalamata Olives!! Happy Friday!!
Thanks, Jenny. I hope you have a great weekend.
This is so beautiful and such a healthy dip!
Thanks, Maris. I definitely feel guilt-free when I’m eating this dip.
Truly my favorite kind of snack, my family’s too. Just wonderful!
Thanks so much.
What a great dip for parties or every day snacking!
Thanks, Maria.
I am such a dipper! I love dips, they are so great to have for tailgating, watching tv, dinner parties. They awesome! Your bean dip looks amazing, I would happily dunk away with this delightful and delicious dip.
You’re right – dips really are multi-purpose. I don’t know why I don’t make them more often.
Dara, I love the simplicity & sound of this dip! The briny olives do add so much
Marla, I agree. The olives really finish the dip off nicely.
Oh my, this dip sounds so good…beans, cumin, lemon juice, mint… yummy good! Does it have to be shared?!
No way. It’s best eaten in private. =)
I want this for an appetizer tonight!
Go for it, Alison. It takes very little time to make.
I am a great lover of the dips myself- and black olives and mint seal the deal
Just came across your blog and I’m glad I did, what beautiful photos and recipes you have here.
-Brenda
you sweet and sneaky girl….just a few more weeks until blogaway!!!
This is great! It’s like hummus but with cannellini beans!
I think youcan confidently reclaim your dip-making swagger with this one, Dara – what a beautiful presentation.
That “halo” of kalamata olives is pretty much how I feel about kalamata’s… heavenly! I was thinking this dip would make a great base for a “pita pizza” appetizer, too — maybe with some of your carmamelized onions.
Oooh the addition of mint is interesting- esp with the olives. Can’t wait to try this combo!
Hi, this looks fantastic! One problem for us is that my husband dislikes mint Ina big way – top alternate herb suggestion? Thanks!
You could try cilantro instead.
My current favorite hummus that I buy is a greek olive hummus, so this would be right up my alley. I love olives in any form and the cannellini beans and olive oil would be delicious. Will definitely have to try this!
This is the perfect party food, and in my book, anything with olives is destined for my mouth. When’s the next big game?
Dara, this dip looks delicious. I’m absolutely making it tomorrow
Thanks for the lovely recipe!
You have elevated bean dip to a new level for me, I’ve got to find some cannellini beans and get to work!
Oh my, what a stunning presentation and it sounds so good I don’t think I’d share it!
Mint is such a pick me up.
What a tasty dip! Love this recipe.
Hmmm. I’ll have to try this! I love hummus and sometimes wonder if I couldn’t do something similar with cannellini beans but always supposed that they wouldn’t have enough intrinsic flavor. But I guess I was wrong!
I agree with Katrina, this dip looks very tasty. I love kalamata olives they add a special kick to any dish.
This dip looks delicious and I’m going to try it tonight! Just found your blog and I’m now following you!
This dip looks amazing………it has some of my husband’s favourite ingredients, beans, cumin, olives and mint. Thanks for sharing your recipe and great photographs.
Mmm…this is a gorgeous dip. I really like that you tossed in some mince olives at the finish line. The perfect addition of savory
So healthy and vibrant! A delicious way to snack.
You’ve regained your swagger in a healthy way
Love the flavor of mint combined with briny olives!
I make a similar version of this and it is my favorite snack – i use it for crackers, vegetables and also just as a spread on my bread and LOVE it – next time try this version with
http://delishhh.com/2011/01/30/white-bean-puree/ I lover your version too i just can’t eat olives but looks fabulous!
Yum! This looks *very* tasty. Love the addition of the mint–so unexpected.
Great photos! I will eat almost anything with kalamata olives and this white bean dip looks and sounds delish!
I just love the look of this dip! Can’t wait to try it!
Dara, this dip looks gorgeous – love the kalamata olives on top and the mint/cumin combination!
This dip looks great!
I’m a bit of a dip girl I have to say! This one looks great.
It’s lovely to see a Canadian food blog. Fabulous recipes! Thank you for sharing!
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