This Kalamata olive-flavored white bean dip is the recipe you didn’t know you wanted. Certain, it’s not probably the most appetizing-looking appetizer on the market, but it surely’s scrumptious and simple to make. It’s a pleasant different to hummus and a beautiful strategy to savor Kalamata olive taste with out feeling overwhelmed by the saltiness.
This recipe was impressed by an appetizer we ordered at Lidia’s, an area Kansas Metropolis restaurant owned by famend chef Lidia Bastianich. Some white bean dips are downright unappetizing—they are often gloppy, too salty, or flavorless—however not this one. The Kalamata olives lend welcome richness in each texture and taste.
To make this recipe, you’ll want just some fundamental substances—white beans (I used Cannellini, however Nice Northern would additionally work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an non-compulsory sprinkle of contemporary basil. You’ll discover serving options and the complete recipe under.
This white bean dip is a superb impromptu recipe to whip collectively when visitors are on their means. I’m all the time scrambling earlier than visitors arrive, so I prefer to have a repertoire of simple recipes that I can pull collectively very quickly. This one is a winner! I hope you’ll bookmark it to make quickly.
Tips on how to Serve Kalamata White Bean Dip
Make a platter with no matter you’ve available—strive crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.
For a full unfold, deal with it like a cheese plate—add cheese, nuts and contemporary fruit. Add one other dip, when you’d like. Listed here are extra Mediterranean-style dips that might be pretty accompaniments:
You can additionally serve it with a contemporary salad, like my Mediterranean Bean Salad, Simple Tomato Salad or Fattoush Salad with Mint Dressing.
Watch Tips on how to Make White Bean Dip
Please let me know the way your dip seems within the feedback! I like listening to from you.
Kalamata White Bean Dip
- Writer: Cookie and Kate
- Prep Time: 10 minutes
- Complete Time: 10 minutes
- Yield: 1 ¾ cups 1x
- Class: Dip
- Technique: Meals processor
- Delicacies: Mediterranean
- Food plan: Vegetarian
Whip up this white bean dip with Kalamata olives! It simple to make with pantry substances and tastes scrumptious. The sprinkle of contemporary basil is non-compulsory. Recipe yields about 1 ¾ cups of dip.
Scale
Elements
- 1 can (15 ounces) cannellini or Nice Northern beans, rinsed and drained, or 1 ½ cups cooked beans
- 1 tablespoon Kalamata olive brine
- ⅔ cup pitted Kalamata olives, well-drained
- 1 clove garlic, roughly chopped
- Tiny pinch of superb salt
- 3 tablespoons olive oil, plus extra for serving
- 10 twists of freshly floor black pepper
- Non-compulsory garnish: A few contemporary basil leaves, very thinly sliced
- For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving
Directions
- Mix all the substances in a meals processor. Mix till easy.
- Style and add one other pinch of salt if the flavour wants a lift. Switch to a serving bowl and high with a light-weight drizzle of olive oil and a sprinkle of basil, if utilizing.
- Leftovers will maintain effectively within the fridge, lined, for as much as 4 days.
Notes
Recipe impressed by Lidia’s, a restaurant in Kansas Metropolis owned by Lidia Bastianich.
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