White Bean and Sun Dried Tomato Dip
Instructions:
- This chunky Italian bean dip is often served on Tomato Bruschetta .It’s also a good sandwich spread, a mayonnaise substitute. Working by hand will produce a chunkier spread—more traditional but also more work. Makes about 2 cups
- 12â„3 cups canned cannellini or Great Northern white beans, drained and rinsed
- 12 pitted black olives, roughly chopped
- 4 anchovy fillets, roughly chopped
- 1â„4 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley leaves
- 1â„4 teaspoon freshly ground black pepper
- Food processor method:
- Place all the ingredients in a food processor fitted with the chopping blade; pulse just until combined, then process just until chunky.
- Hand-ground method:
- First, mince the anchovy fillets. Then place them and the beans in a bowl; mash with a pastry cutter or two forks. Stir in the remaining ingredients.
- To store:
- Transfer to a nonreactive bowl, cover, and refrigerate for up to 2 days.
- Variations:
- Stir 2 chopped Roma or plum tomatoes into the finished dip.
- Add 1 tablespoon chopped rosemary leaves and/ or 2 teaspoons stemmed thyme with the parsley.
- Substitute red pepper flakes for the pepper.