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.
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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?