Here’s a fresh take on layered bean dip. Start by whirling together cannellini beans with lemon juice and fresh basil to make white bean dip. Then, layer on the flavor by topping with tomatoes, kalamata olives, more fresh basil and a touch of olive oil. Great served with pita chips or fresh veggies.
Layered Mediterranean White Bean Dip
White Bean Dip:
1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained
2 tablespoons fresh lemon juice
1 small clove fresh garlic, finely chopped
1/2 teaspoon coarse salt
Dash cayenne pepper
2 tablespoons extra virgin olive oil
1 to 2 tablespoons water, optional
6 medium fresh basil leaves
Tomato and Olive Topping:
1 cup cherry or grape tomatoes, quartered
1/2 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1/2 teaspoon finely shredded lemon peel
Flatbread crackers or whole wheat pita chips
For white bean dip, place cannellini beans, lemon juice, garlic, salt and cayenne in food processor. Cover and process until nearly smooth, scraping sides as needed. With food processor running, slowly add 2 tablespoons olive oil and process until smooth. Add 1 to 2 tablespoons water, if needed, to reach desired consistency. Add basil leaves, pulse food processor until basil is chopped and incorporated into bean dip. Spread white bean dip on shallow serving platter.
For topping, in a small bowl stir together tomatoes, olives, chopped basil, olive oil and lemon peel. Spoon the tomato mixture over white bean dip. Serve with crackers or pita chips.
Makes 8 servings
Tip: White bean dip can be made and refrigerated a day in advance. Prepare and add tomato topping just before serving.