White Bean Dip with Olives
This white bean dip is creamy and delicious, made with buttery olives. It's quick and easy to make in your food processor, and you likely have most of the ingredients on hand. Whether you want a quick snack or a simple appetizer, you'll love this white bean dip recipe.
Ingredients
- 1 ¼ cup pitted black olives, divided
- 2 14-ounce cans white beans, drained and rinsed
- 2 tablespoons freshly squeezed lemon juice
- 1-4 tablespoons tahini, see notes
- 1 large garlic clove
- ½ teaspoon salt
- Optional: minced chives, olive oil, and paprika, to garnish
Instructions
- Reserve ¼ cup of the pitted olives for garnish. Either leave them whole or chop them. Your choice!
- Place the remaining 1 cup of olives, beans, lemon juice, tahini, garlic, salt, and ⅓ cup of water into your food processor and blend on high until the dip is mostly smooth. Season to taste with extra salt, if needed.2 14-ounce cans white beans, 2 tablespoons freshly squeezed lemon juice, 1-4 tablespoons tahini, 1 large garlic clove, ½ teaspoon salt
- Pour the dip into a bowl and top with the reserved olives and any or all of the ganishes.Optional: minced chives, olive oil, and paprika
Notes
Tahini: Use 1 tablespoon of tahini for a light, refreshing dip. Add up to 4 tablespoons for a richer and creamier dip.
While this dip is delicious eaten right away, it is even better if you let it sit in your fridge for a few hours.
Serving: 1 serving = ¼ cup, Calories: 104kcal, Carbohydrates: 15g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 320mg, Potassium: 316mg, Fiber: 4g, Sugar: 1g, Vitamin A: 56IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 2mg