Creamy White Bean and Herb Dip

Here is a great dip recipe with Sauceys Catering, Denver Catering, Denver Caterer, Colorado catering, and Colorado caterer. We got this recipe from the Fine Cooking Magazine.

Creamy White Bean and Herb Dip

2 15-oz can cannellini beans, rinsed

4 oz cram cheese (1/2 cup)

2 Tbs fresh lemon juice

1 anchovy fillet (optional)

Kosher salt and freshly ground black pepper

2 Tbs Evo

3 Tbs thinly sliced fresh chives

1 Tbs chopped fresh marjoram or oregano

Put the beans, cream cheese, onion, lemon juice, anchovy, 1tsp salt, 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. Also, season with salt and pepper. Transfer to serving bowl and garnish with remaining chives. Serve with crudites, bread, or crackers.

Can make 1 day ahead and refrigerate.

Fine Cooking Feb/Mar 2009 No.97 Page76