White Bean Dip with Kalamata Olives & Mint Recipe

by 72 Comments

White Bean Dip with Kalamata Olives & Mint 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.

Bean Kalamata Dip Collage

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.

BeanKalamataDipLS

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.

Printable recipe

 

Comments

  1. Heather says

    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!

    Reply

    • Dara (Cookin' Canuck) says

      Thanks so much for stopping by, heather. I’m always happy to gain a new Canadian reader!

      Reply

    • Dara (Cookin' Canuck) says

      I love the saltiness of the olives. It makes for something a little different than standard white bean dip (though I enjoy those, too).

      Reply

  6. Drick says

    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

    Reply

    • Dara (Cookin' Canuck) says

      Thanks, Drick. I ate this for lunch yesterday alongside a salad and was a very happy lady.

      Reply

  9. Kristi Rimkus says

    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

    Reply

  10. Pretend Chef says

    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!

    Reply

    • Dara (Cookin' Canuck) says

      Thank you, Kalyn. Kalamata olives are a favorite of mine and they work really well in this dip.

      Reply

    • Dara (Cookin' Canuck) says

      Thanks so much, Barb. It has definitely made its way into my “favorite” file.

      Reply

  18. RavieNomNoms says

    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. 😉

    Reply

    • Dara (Cookin' Canuck) says

      You’re right – dips really are multi-purpose. I don’t know why I don’t make them more often.

      Reply

  27. Kimby says

    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. 🙂

    Reply

  29. LKG says

    Hi, this looks fantastic! One problem for us is that my husband dislikes mint Ina big way – top alternate herb suggestion? Thanks!

    Reply

  30. Lucy says

    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!

    Reply

  31. Shaina says

    This is the perfect party food, and in my book, anything with olives is destined for my mouth. When’s the next big game?

    Reply

  34. avocado to pear says

    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.

    Reply

  36. Frank says

    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!

    Reply

  39. erica says

    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.

    Reply

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