Creamy White Bean and Herb Dip

Ingredients

• 2 (15 ounce) cans cannellini beans, drained and rinsed

• 4 ounces cream cheese (1/2 cup)
• 1/3 cup chopped onion
• 2 tablespoons fresh lemon juice
• 1 anchovy fillet, rinse and pappted dy
• kosher salt
• fresh ground black pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons thinly sliced fresh chives
• 1 tablespoon chopped fresh marjoram (or oregano)

Directions

1. 1

   Put the beans, cream cheese, onion, lemon juice, anchovy, 1 tsp salt, and 1/2 tsp black pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in the 2 tbsp chives and the marjoram. Season to taste with salt and pepper.

2. 2

   Transfer dip to serving bowl and garnish remaining 1 tablespoons chives.

3. 3

   May be made up to one day ahead. Refrigerate, covered, until served.