This is another one of the appetizers we served on Saturday night. The recipe came from Appetizers, a magazine published by Fine Cooking. I will be referring back to this booklet because three of our appetizers were from it. We served the Creamy White Bean and Herb Dip with stone ground crackers and toasted slices of a sour dough baguette. The crowd loved it and the recipe has been marked as a keeper. I love when a recipe is easy to make and delicious to eat.
2 15-oz. cans cannellini beans, rinsed and drained
4 oz. cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 Tbs. fresh lemon juice
1 anchovy fillet, rinsed and patted dry (optional) (I'm not an anchovy fan, but we added one)
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
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp. salt, and 1/2 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.
Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.
Note: I was eating some of the extra dip with the stone wheat crackers and drizzled some gourmet olive oil on it...incredible!