eat well, travel often, dream big!

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?

White Bean Garlic Dip with Green Olives and Tomatoes

10 minutes

10 minutes


  • 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


  • 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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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

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