This refreshing, Mediterranean-inspired spread combines creamy cannellini beans with the bright flavor of Wild Dill Olive Oil and Sicilian Lemon White Balsamic Vinegar. Topped with crunchy cucumbers, juicy tomatoes, and a drizzle of marinated feta, it’s perfect with toasted bread, crackers, or fresh veggies.
Ingredients
- 3 cans cannellini beans, rinsed and drained
- 2 garlic cloves
- ⅓ c. Olive Amelia's Wild Dill Olive Oil
- 1 Tbsp Olive Amelia's Sicilian Lemon White Balsamic Vinegar
- Sea salt, to taste
- Additional Wild Dill Olive Oil, for drizzling
- Toppings: cucumber slices, halved cherry tomatoes, black olives, fresh herbs, crumbled feta cheese
- In a food processor, combine the cannellini beans, garlic, Wild Dill Olive Oil, and Sicilian Lemon White Balsamic Vinegar.
- Add sea salt to taste and blend until smooth and creamy. If needed, add more olive oil or a splash of water to reach your desired consistency.
- Transfer the bean spread to a serving dish and smooth the top.
- Top with cucumber slices, halved cherry tomatoes, black olives, and fresh herbs.
- Sprinkle with crumbled feta cheese.
- Drizzle with additional Wild Dill Olive Oil just before serving.