Lemon & Dill White Bean Spread
with Mediterranean Salad
EVOO, Dill Olive Oil, & Champagne Wine Vinegar
Cooling, healthy, delicious, and easy. Try this lemon and dill white bean spread topped with crunchy cucumbers, fresh herbs, cherry tomatoes and a sprinkle of olive oil marinated feta cheese.
Ingredients:
- 3 - 15.5 oz cans white cannellini beans, drained
(or 2.5 cups cooked cooled beans, drained)
- 2 cloves fresh garlic
- 1/3 cup Dill Olive Oil
- 1 Tbsp fresh squeezed lemon juice
- Sea salt to taste
- Additional Extra Virgin Olive Oil for drizzling
Directions:
Place beans, garlic, dill olive oil and lemon juice in food processor or blender and process until creamy and smooth. Adjust seasoning based on salt level of beans. Refrigerate until spread becomes a bit thick.
Mediterranean Summer Salad
- 1 cup cucumber, cut into 1/2" dice
- 1 cup fresh tomatoes, diced or cherry tomatoes cut in half
- 2 Tbsp fresh chopped dill
- 2 Tbsp fresh chopped flat leaf parsley
- 1/2 cup feta cheese
- 1/2 cup pitted olives, coarsely chopped or halved
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp Champagne Vinegar
- 1 tsp sea salt (try our Smashed Peppercorn Sea Salt blend)
- fresh ground pepper to taste
Directions:
Place cut up vegetables in a sealable container. In a separate bowl, whisk champagne vinegar with salt until dissolved. Add olive oil, pepper and whisk to combine. Pour over vegetables and allow to marinate refrigerated for no more than an hour.
To assemble, spoon bean spread into a wide shallow bowl. Top with marinated Mediterranean Summer Salad. Garnish salad with freshly cut herbs, crumbled feta, olives, and additional drizzle of olive oil. Serve cold with pita or grilled flatbread.
