Zesty White Bean Dip

Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 10-12

Ingredients

  1. 1 can (540 mL) cannellini or white kidney beans, drained and rinsed
  2. 1/4 cup (60 mL) extra virgin olive oil
  3. 1 tsp (5 mL) finely grated lemon zest
  4. 3 tbsp (45 mL) lemon juice
  5. 2 tbsp (30 mL) capers, drained and rinsed
  6. 2 cloves garlic, minced
  7. 2 tsp (10 mL) chopped fresh thyme
  8. Pinch hot pepper flakes
  9. 1/4 cup (60 mL) chopped pitted kalamata olives
  10. 2 tsp (10 mL) chopped fresh chives

Method

  1. Add beans, oil, lemon zest, lemon juice, capers, garlic, thyme and hot pepper flakes to food processor. Puree until smooth. Stir in chopped olives. 
  2. Transfer to serving bowl. Sprinkle chives overtop. 

Tip: Substitute roasted red peppers or sundried tomatoes for olives if desired.
Tip: Serve with pita chips and crudité for dipping.