Creamy White Bean And Herb Dip (Recipe)

Creamy White Bean And Herb Dip

2 15-oz. cans cannellini beans, rinsed and drained

4 oz. cream cheese (1 cup)

1/3 cup chopped yellow onion

2 Tbs. fresh lemon juice

1 anchovy fillet, rinsed and patted dry (optional) kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

3 Tbs. thinly sliced fresh chives

1 Tbs. chopped fresh marjoram or oregano crudités, crusty sourdough bread, or crackers, for serving

1. Put the beans, cream cheese, onion, lemon juice, anchovy (if using),

1 tsp. salt, and 1 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 tbs. of the chives and the marjoram. Season to taste with salt and pepper.

2. Transfer the spread to a serving bowl, garnish with the remaining

1 tbs. chives, and serve with crudités, bread, or crackers.

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