Kalamata White Bean Dip
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 3/4 cups 1x
- Category: Dip
- Method: Food processor
- Cuisine: Mediterranean
- Diet: Vegetarian
Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 3/4 cups of dip.
Scale
Ingredients
- 1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 1/2 cups cooked beans
- 1 tablespoon Kalamata olive brine
- 2/3 cup pitted Kalamata olives, well-drained
- 1 clove garlic, roughly chopped
- Tiny pinch of fine salt
- 3 tablespoons olive oil, plus more for serving
- 10 twists of freshly ground black pepper
- Optional garnish: A couple of fresh basil leaves, very thinly sliced
- For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving
Instructions
- Combine all of the ingredients in a food processor. Blend until smooth.
- Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
- Leftovers will keep well in the refrigerator, covered, for up to 4 days.
Notes
Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe from Cookie and Kate: https://cookieandkate.com/kalamata-white-bean-dip-recipe/