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posted: 11/12/2013 6:00 AM

Cannellini Bean and Herb Dip

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2 cans (15 ounces each) cans cannellini (white kidney) beans, rinsed and drained

3½ounces reduced-fat cream cheese (such as Neufchatel)

13 cup chopped onion

2 tablespoons fresh-squeezed lemon juice

1 anchovy fillet

1 teaspoon kosher salt

½ teaspoon fresh-ground black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons snipped chives, divided

1 tablespoon chopped fresh oregano

Put the beans, cream cheese, onion, lemon juice, anchovy, salt and pepper in a food processor and process until smooth. With the motor running, drizzle in the olive oil. Transfer the dip to a large bowl and fold in 2 tablespoons of the chives and all of the oregano. Taste and adjust seasoning.

Transfer dip to a serving bowl, garnish with the remaining 1 tablespoon chives and serve with fresh vegetables, reduced-fat chips or crackers.

Makes about 4½ cups.

Cook's note: To bump up the flavor: Toss 2-4 medium garlic cloves in the running food processor to mince them. Then proceed as directed.

Nutrition values per tablespoon: 21 calories (31.2 percent from fat), 0.7 g fat (0.3 g saturated), 2.7 g carbohydrates, 0.6 g fiber, 1.1 g protein, 1 mg cholesterol, 36 mg sodium.

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