I find olives are hit and miss with my friends so I don’t make this one often but it is a personal fav. I love the mix of tangy black olive, tart but sweet sun-dried tomato and peppery Arugula. My secret is to reconstitute dried sun-dried tomatoes in red wine but its not necessary. If you are cooking your own beans make sure they are extra soft. Serve this dip with vegetables, crackers or spread thickly on slabs of grilled garlic bread like a Bruschetta.
Medium to large bowl:
2 cans White Beans
6 tablespoons Olive Oil
2 tablespoons Lemon Juice
Fresh Ground Pepper
1/2 cup Kalamata Olives, coarsely chopped
1/2 cup Arugula, coarsely chopped
1/2 cup Sun-Dried Tomatoes, finely diced
Sea Salt to taste
Mash beans, olive oil and lemon juice with a potato masher or fork to make a moist coarse paste. Add a generous amount of fresh ground pepper
Stir in the olives, arugula and sun-dried tomatoes. Sea salt to taste.
Serve or store up to a week in the refrigerator.
Makes approximately 3 1/2 cups.