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Playing Marc Murphy's White Bean Dip


  • 3 cloves garlic, peeled and sliced in half
  • 1/3 to 1/2 cup extra-virgin olive oil
  • Two 19-ounce cans white beans, such as cannellini, rinsed and drained
  • 2 tablespoons Dijon mustard
  • 4 anchovy filets packed in oil, drained
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and pepper
  • Warm pita chips, for serving


Serves: 4


In a small pot over high heat, add garlic and enough oil to cover. Bring to a boil and remove from heat. Set aside and let slightly cool.

Place the oil, garlic, beans, mustard, anchovies and lemon juice in the bowl of food processor. Pulse until purée is smooth. If it seems too thick, add more olive oil. Season with salt and pepper, and serve with pita chips alongside.