When I first came up with this white bean dip recipe, I only had 3 dip recipes on my blog. Black bean dip, 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.
How to make white bean dip:
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
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
¾ teaspoon ground cumin
1 clove garlic, roughly chopped
¼ teaspoon salt
2 tablespoon minced fresh mint leaves
1 ½ oz. kalamata olives, minced (about ⅓ 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 ½ cups.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Dana
The addition of olives to this creamy white bean dip sounds like a great choice! Love this idea!
Dara (Cookin' Canuck)
Thanks, Dana. The olives add a really nice flavor and texture to this dip.
Pretend Chef
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!
Dara (Cookin' Canuck)
Great idea. I am definitely going to try that.
Sylvie @ Gourmande in the Kitchen
Oh that olive topping sounds wonderful! I love a healthy white bean dip with veggies.
Dara (Cookin' Canuck)
Thanks, Sylvie.
Lori @ RecipeGirl
What's not to love about this gorgeous dip??
Dara (Cookin' Canuck)
Thanks, Lori.
Drick
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
Dara (Cookin' Canuck)
Thanks, Drick. I ate this for lunch yesterday alongside a salad and was a very happy lady.
Heather (Heather's Dish)
you had me at kalamata olives...add those to anything and i'm a happy, happy girl!
Dara (Cookin' Canuck)
I hear you, Heather! I'm happy to eat them straight.
claudia lamascolo/aka pegasuslegend
This is one of my fav's havent tried with olives will do that the next time!
Dara (Cookin' Canuck)
I love the saltiness of the olives. It makes for something a little different than standard white bean dip (though I enjoy those, too).
Lora
LOVE this dip. The combination of white beans and olives in irresistible. Great idea to add the mint.
Dara (Cookin' Canuck)
Thanks, Lora. The mint adds a nice layer of flavor.
Laurie @SimplyScratch
Oh yum! I just might have to make your dip this weekend! Wonderful recipe!~
Dara (Cookin' Canuck)
Thanks, Laurie. I hope you enjoy it.
Heather
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!
Dara (Cookin' Canuck)
Thanks so much for stopping by, heather. I'm always happy to gain a new Canadian reader!