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White Bean and Olive Dip

A sophisticated twist on bean dip, earthy, creamy white beans punctuated by salty, pungent black olives are an irresistible combination. Serve with crackers and carrot sticks.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, August 2008


  • 1/4 cup (1 ounce) pine nuts
  • 1 1/2 teaspoons cumin seeds
  • 1 can (15 1/2 ounces) white beans, drained and rinsed
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons mayonnaise
  • 1 teaspoon cayenne pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 ounces black olives, pitted and roughly chopped (1/2 cup)
  • Coarse salt
  • Crackers and carrot sticks, for serving


  1. Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.

  2. Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.

Cook's Notes

This dip can be made and refrigerated, covered, up to a few hours ahead of the meal. Serve cold or at room temperature.

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