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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the beans, cream cheese, onion, lemon juice, anchovy, 1 tsp salt, and 1/2 tsp black 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 the 2 tbsp chives and the marjoram. Season to taste with salt and pepper. | 2. Transfer dip to serving bowl and garnish remaining 1 tablespoons chives. | 3. May be made up to one day ahead. Refrigerate, covered, until served. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	2	cans	drained rinsed	-	-	-	-
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
anchovy fillet	1		pappted	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
chive	3	tablespoons	sliced	2.7	0.3915	0.2943	0.0657
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.