Monday, May 3, 2010

White Bean Dip


  • 1 can(s) (15 to 19 ounces) white kidney (cannellini) beans, rinsed and drained
  • 1/3 cup(s) plain nonfat yogurt
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) anchovy paste
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper


  1. In food processor with knife blade attached, puree beans with yogurt, lemon juice, oil, anchovy paste, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until smooth. Spoon dip into small container with tight-fitting lid. Can be refrigerated up to 2 days.

Sweet Onion, Scallion and Chive Dip

The dip is best made at least 4 hours in advance and can easily be made the day before.

Makes about 3 cups


  • 2 tablespoons salted butter
  • 1 pound sweet onions, such as Vidalia or Peruvian, cut into 1/4- to 1/2-inch dice
  • 1/2 cup finely chopped scallions, white and tender green parts
  • 1/4 cup finely chopped chives
  • 1 cup sour cream
  • 8 ounces cream cheese, at room temperature
  • 1/2 teaspoon salt (optional)


In a large skillet over medium heat, melt the butter. Add the onions, reduce the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the onions just begin to turn golden. Add the scallions and cook for 3 to 4 minutes, stirring. Remove from the heat; add the chives and mix well. Transfer the onion mixture to a bowl and set aside to cool slightly.

While the onion mixture is cooling, combine the sour cream, cream cheese and salt in a medium bowl. (These can be mixed by hand if the cream cheese is soft or in a food processor if the cream cheese is still firm.) Add the onion mixture and stir to combine. Taste and add salt, if desired. Cover and refrigerate until ready to serve.