- White Bean & Olive Dip
White Bean & Olive Dip
Meal Tags: Dip, Make-ahead, Snack
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 2 15-oz cans cannellini beans, drained and rinsed
- 1/2 cup pitted Kalamata olives
- 1 garlic clove, minced
- 1 lemon, zest and juice
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 2-3 tbsp olive oil
- 1/4 cup olive tapenade
In a food processor, add the beans, olives, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Blend until the mixture begins to become smooth. Slowly drizzle in the olive oil until the dip reaches the desired consistency.
Divide into individual portions and spoon a teaspoon of tapenade into the center.
Store in the refrigerator up to 5 days.