Kalamata White Bean Dip Recipe
This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.
This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.
To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.
This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.
How to Serve Kalamata White Bean Dip
Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.
For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:
You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.
Watch How to Make White Bean Dip
Please let me know how your dip turns out in the comments! I love hearing from you.
Kalamata White Bean Dip
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 ¾ cups 1x
- Category: Dip
- Method: Food processor
- Cuisine: Mediterranean
- Diet: Vegetarian
Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.
Scale
Ingredients
- 1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
- 1 tablespoon Kalamata olive brine
- ⅔ cup pitted Kalamata olives, well-drained
- 1 clove garlic, roughly chopped
- Tiny pinch of fine salt
- 3 tablespoons olive oil, plus more for serving
- 10 twists of freshly ground black pepper
- Optional garnish: A couple of fresh basil leaves, very thinly sliced
- For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving
Instructions
- Combine all of the ingredients in a food processor. Blend until smooth.
- Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
- Leftovers will keep well in the refrigerator, covered, for up to 4 days.
Notes
Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.
▸ Nutrition Information
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