New Party Staple: White Bean Tapenade

More often than not, I mess with ingredients in recipes.  I substitute this or change that.  Sometimes I change things because I want to use what I have on hand instead of buying something new.  Most of the time, I switch up ingredients in order to make healthier choices.  But not with this recipe. Nope. I like it just the way it is.

Tapenade traditionally includes olives, anchovies, capers and olive oil.  Briny and tangy, some consider it an acquired taste.  This recipe is a fresh take on your everyday bean dip, borrowing the tang from a traditional tapenade, and taming it with white beans.  It is delicious as a spread for grilled bread, savory biscotti, or crostini.  I’ve served it several times over the past few days while we’ve had guests coming and going. It’s been a wonderful addition.  Enjoy!


Yield: About 2 cups


  • 1 15-ounce can cannellini beans, rinsed and drained, coarsely chopped
  • 1/2 cup pitted mixed olives, coarsely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 lemon (for 1 teaspoon lemon zest and 1 tablespoon lemon juice)
  • 1/4 teaspoon crushed red pepper flakes


  1. Toss beans, olives, parsley, oil, lemon zest, lemon juice, and red pepper flakes in a medium bowl. Add salt, pepper and additional lemon juice to taste.  Best served room temperature. 

Cook’s note: I used a food processor to chop the beans and olives.  I pulsed the beans until they were chunky, then put them in the mixing bowl. Be careful not to create a purée!  Then I added the olives to the food processor bowl and pulsed them to chop, again, avoid making a purée.  Easy breezy.


Source: Bon Appétit



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