Creamy White Bean & Herb Dip

This new take on bean dip is equally good served cold or at room temperature.

• 
  
  2 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  4 oz. cream cheese (1/2 cup)
  
  


• 
  
  1/3 cup chopped yellow onion
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 anchovy fillet, rinsed and patted dry (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. chopped fresh marjoram or oregano
  
  


• 
  
  Crudités, crusty sourdough bread, or crackers, for serving
  
  

Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.


Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.