This Kalamata olive-flavored white bean dip is the recipe you didn’t know you wanted. Positive, it’s not essentially the most appetizing-looking appetizer on the market, but it surely’s scrumptious and simple to make. It’s a pleasant various to hummus and a stunning solution to savor Kalamata olive taste with out feeling overwhelmed by the saltiness.
This recipe was impressed by an appetizer we ordered at Lidia’s, a neighborhood 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-obligatory sprinkle of recent basil. You’ll discover serving recommendations and the total recipe beneath.
This white bean dip is a superb impromptu recipe to whip collectively when visitors are on their approach. I’m at all times 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.
Serve Kalamata White Bean Dip
Make a platter with no matter you may have readily 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 recent fruit. Add one other dip, for those who’d like. Listed here are extra Mediterranean-style dips that will be pretty accompaniments:
You may additionally serve it with a recent salad, like my Mediterranean Bean Salad, Straightforward Tomato Salad or Fattoush Salad with Mint Dressing.
Watch Make White Bean Dip
Please let me know the way your dip seems within the feedback! I really 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
- Weight-reduction plan: Vegetarian
Whip up this white bean dip with Kalamata olives! It simple to make with pantry substances and tastes scrumptious. The sprinkle of recent basil is non-obligatory. Recipe yields about 1 ¾ cups of dip.
Scale
Substances
- 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 fantastic salt
- 3 tablespoons olive oil, plus extra for serving
- 10 twists of freshly floor black pepper
- Elective garnish: A few recent 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 clean.
- Style and add one other pinch of salt if the flavour wants a lift. Switch to a serving bowl and prime with a lightweight drizzle of olive oil and a sprinkle of basil, if utilizing.
- Leftovers will maintain properly 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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