Food & Cooking Recipes Appetizers White Bean and Olive Dip 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 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. Ingredients ¼ cup (1 ounce) pine nuts 1 ½ teaspoons cumin seeds 1 can (15 ½ ounces) white beans, drained and rinsed ¼ cup fresh lemon juice (from 2 lemons) 2 tablespoons mayonnaise 1 teaspoon cayenne pepper ¼ cup plus 2 tablespoons extra-virgin olive oil 2 ounces black olives, pitted and roughly chopped (½ cup) Coarse salt Crackers and carrot sticks, for serving Directions 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. 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. Rate it Print