White Bean Dip with Green Olive Salsa
Let’s face it, my Christmas menu wouldn’t be complete without a dip… This one is vibrant, fresh, simple and delicious. The dairy-free blend of white beans and feta creates a super-creamy texture. However, the star of the dish is definitely the green olive salsa with parsley, lemon and pistachios!!!!
- Servings: 4 à 8
- Preparation time: 15 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Store in an airtight container in the refrigerator for 3 to 4 days.
Excellent alternatives include almonds, sunflower seeds and pine nuts.
Ingredients
Dip
- 1 can (398 ml) white beans, rinsed and drained
- 1/4 block dairy-free feta cheese (approx. 50 g)
- 3 tablespoons (45 ml) olive oil
- Zest of 1 lemon
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (10 ml) honey
- 1 clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Green Olive Salsa
- 1/4 cup (60 ml) pitted green olives, coarsely chopped
- 1/4 cup (60 ml) finely chopped fresh parsley
- 1/4 cup (60 ml) coarsely chopped pistachios
- 2 tablespoons (30 ml) olive oil
- Zest of 1/2 lemon, well washed
- 2 tablespoons (30 ml) lemon juice
- 1/4 c. teaspoon (1.25 ml) hot pepper flakes
- 1/4 c. teaspoon (1.25 ml) salt
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The cutting board
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Preparation
Dip
- Place all dip ingredients in a blender. Blend until very smooth.
Green Olive Salsa
- In a small bowl, combine all salsa ingredients. Serve on the dip with crackers and crudités.
