beandipThis dip lends itself to being incredibly versatile and welcoming to your own unique additions. In this particular recipe I used a teaspoon of a good olive tapenade but you could chop up some artichoke hearts and add them as well.  This dip is also a perfect thickening agent for soups and stews because of it’s consistency. Rich in flavor it adds a viscosity to a soup or stew without the addition of flour. One other note, if you use one 15 ounce can of small Italian white beans in the recipe you will make about a cup of dip. So if you are having a large party or want leftovers, I’d use two cans of beans and increase the rest of the ingredients accordingly.


  • 1 – 15 ounce can of small Italian northern white beans
  • 1 clove of garlic (if you happen to enjoy roasting garlic that is wonderful in this dip)
  • 1 T lemon juice
  • 1/2 t Sous Salt Olive, Thyme & Lemon
  • 1 t olive tapenade or 3  coarsely chopped kalamata olives
  • 1 T chopped parsley
  • 1 t fresh thyme
  • apx 1/4 c olive oil (use a good one because it will be apparent if you don’t and depending on the consistency you want of the dip you might need to add more)
  • Pepper to taste


In your food processor place all of the ingredients (if you are using artichokes I’d use the ones in the can or defrost frozen ones don’t use the marinated kind because it will change the flavor). For a smooth consistency I’ve blend about 1 – 2 minutes. If you want it chunkier …. blend it less time. The longer you blend the lighter the dip will be.

Put the dip in a beautiful bowl, drizzle with olive oil, sprinkle the top with some fresh thyme leaves and a squeeze of lemon juice if you’d like.

This is a terrific dip for pita chips, crusty toasted bread, rice crackers…almost anything!