Olive Bean Dip

Zesty Olive Bean Dip

The first recipe I ever posted on this website was for Olive-y Bean Dip. Oh, how time flies! I thought now would be a great time to post Zesty Olive Bean Dip, which is a slight twist on the original. It’s the perfect time to do so because:

  1. This photo is prettier than the original Olive-y Bean Dip photo (or at least I hope you think so).
  2. I often hear people say that they don’t use many beans in the summer, only in the cold months for bean soups and chilis. But let me tell you, Zesty Olive Bean Dip is the ideal summer food! It’s really fast to make, can be a meal or a snack depending on what you serve it with, and it is great to take for hikes, BBQs, or picnics to serve with seasonal produce and crackers.
  3. Pro nutrition tip: vitamin C increases the bioavailability of iron in plants food – as in, adding lemon to this bean dip lets your body use more of the iron in the beans.

On that note, I hope you enjoy!

Zesty Olive Bean Dip

Recipe by Legume LadyCourse: Appetizer, MealsDifficulty: Easy
Servings

4

servings
Prep time

2

minutes
Calories

140

kcal

Super simple + super tasty = super good idea. Enjoy this Zesty Olive Bean Dip all year long! It goes perfectly with seasonal produce and crackers.

Ingredients

  • 2 cups cooked beans – use your favorite type of bean! I like Mayocoba (yellow), pinto, black, great northern… in fact I’ve never met a bean I didn’t like in this dip. Sometimes I’m extra crazy/creative and even do a mix of beans.

  • ~1/4 cup Green olives + juices *see note

  • 4 Tbs Lemon juice

  • 2 Garlic cloves

Directions

  • Drain beans. If using canned, rinse them. (PS If using canned beans, you can play with ratios to make a little more or less than the amount in this recipe, as one 15-oz. can has about 1.5 cups).
  • To a high-powered blender or food processor, add the beans, olives with their juices, lemon juice, and garlic. Puree until desired consistency, scraping down the sides as necessary.
  • Taste and adjust seasoning if desired.
  • Serve with fresh produce, crackers, or whatever your heart desires! To be honest, I often just eat a bowlful with a spoon. πŸ™‚

Notes

  • I very highly recommend using jarred olives, not canned olives. The jarred olives are a lot more flavorful and will make for a tastier dip. Feel free to get fancy and use an olive stuffed with garlic and jalapeΓ±os – one of our personal favorites to use when making this.
  • I don’t add salt separately because I salt my beans when cooking and olives are salty. But do what works for you and the ingredients you are using!

Looking for other super simple dips? Of course you are. Try these:

Happy bean dipping! πŸ™‚

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