Cannellini Bean and Herb Dip
2 cans (15 ounces each) cans cannellini (white kidney) beans, rinsed and drained
3½ounces reduced-fat cream cheese (such as Neufchatel)
1⁄3 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.