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.
Parsley Sage
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 🙂
erica
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.
KCintheKitchen
This dip looks delicious and I'm going to try it tonight! Just found your blog and I'm now following you!
Damaris @Kitchen Corners
I agree with Katrina, this dip looks very tasty. I love kalamata olives they add a special kick to any dish.
Frank
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!
Katrina
What a tasty dip! Love this recipe.
avocado to pear
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.
Miss @ Miss in the Kitchen
You have elevated bean dip to a new level for me, I've got to find some cannellini beans and get to work!
Andrea @ CanYouStayForDinner.com
Dara, this dip looks delicious. I'm absolutely making it tomorrow 🙂 Thanks for the lovely recipe!
Shaina
This is the perfect party food, and in my book, anything with olives is destined for my mouth. When's the next big game?
Lucy
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!
LKG
Hi, this looks fantastic! One problem for us is that my husband dislikes mint Ina big way - top alternate herb suggestion? Thanks!
Dara (Cookin' Canuck)
You could try cilantro instead.
Lindsey@Lindselicious
Oooh the addition of mint is interesting- esp with the olives. Can't wait to try this combo!
Kimby
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. 🙂
Kathy - Panini Happy
I think youcan confidently reclaim your dip-making swagger with this one, Dara - what a beautiful presentation.
Squash Blossom Babies
This is great! It's like hummus but with cannellini beans!
Jennifer (savor)
you sweet and sneaky girl....just a few more weeks until blogaway!!!
Sense of Home
Just came across your blog and I'm glad I did, what beautiful photos and recipes you have here.
-Brenda
HeatherChristo
I am a great lover of the dips myself- and black olives and mint seal the deal 🙂
Alison @ Ingredients, Inc.
I want this for an appetizer tonight!
Dara (Cookin' Canuck)
Go for it, Alison. It takes very little time to make.