White Bean and Kalamata Olive Dip

Reciepe provided by personal chef, Kaite Cavuto Boyle


· 1 (15-ounce) can cannellini beans, drained and rinsed
· 1 clove garlic
· 1 lemon, juice and zest
· 1-2 tablespoons good extra virgin olive oil
· 1 tablespoons fresh thyme
· ¼ cup kalamata olives, drained
· Pepper to taste

Place the beans, garlic, lemon juice/zest, olive oil, thyme and olives in a food processor. Pulse until the mixture is coarsely chopped (longer for a creamier consistency). Season with pepper and serve at room temperature.

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