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White Bean Garlic Dip with Green Olives and Tomatoes

24 Oct posted by Amanda Mouttaki

Dips and scoop-able salads are really big at our house. It seems to me that in Middle Eastern/North African cuisine dips are just an excuse to eat more fantastic bread. I’m ok with that. I came up with this dip during Ramadan as a side dish for iftar. It came together out of a bunch of leftovers and a can of great northern beans. When I shop I always try to get a few pantry items that I have no immediate plans for. Then when I’m feeling an itch to make something new I have a bunch of different options. It probably adds $5 to my weekly grocery bills but when I’m in a pinch or just needing to feel creative it’s right there.

I’m curious to know – do you only cook from recipes or do you like to be adventurous too? What’s the best thing you ever made up?

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White Bean Garlic Dip with Green Olives and Tomatoes

10 minutes
10 minutes

Ingredients
1 can of Great Northern Beans
4 oz sour cream
3 cloves of garlic
1/2 tsp salt
1/2 tsp white pepper
1 roma tomato chopped coarsely
1 handful of pitted green olives chopped
Instructions
In a food processor add the beans, sour cream, garlic, salt and pepper. Pulse until smooth. Place the dip into a bowl and top with the olives and tomatoes. Serve with pita bread, or another chip or bread.
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