Green Olive & Goat Cheese Dip (dairy, soy, nut, tomato/tomatillo free)

• 1 15oz can white beans

• 2oz plain goat cheese (can substitute plant based mayonnaise for a vegan alternative, but the flavor will not be a match).

• 1/2 cup pitted Spanish olives (with or without pimentos, depending on nightshade tolerance)*

• 2 tablespoons olive oil

• 1 garlic clove, minced or 1 teaspoon of jarlic

• 2 teaspoons lemon juice

• 1 teaspoon oregano

• 1/4 teaspoon paprika (smoked or sweet, your choice. Can omit for a pepper allergy)

• Sea salt and black pepper to taste.

*This base dip recipe would also be delicious substituting the olives with 1/2 cup of sautéed spinach and a small jar of chopped artichoke hearts, or using a can of smoked oysters and substituting the paprika with Old Bay Seasoning.

In a small sauté pan, heat your olive oil and sauté your minced garlic until it just starts to smell cooked, about 60 seconds. Turn off the heat under your pan and allow the oil and garlic to cool, by the time both are cool the garlic should be lightly browned.

Drain and rinse your beans thoroughly, and add to your food processor bowl along with the goat cheese, sautéed garlic with all the olive oil, lemon juice, oregano, paprika, and salt and pepper. Pureé on the highest speed, pausing to scrape down the sides of the food processor bowl halfway through the pureé.

Remove the puréed bean and goat cheese mixture from the food processor bowl, and add to a small mixing bowl. Add 1/2 cup pitted green olives to the food processor bowl, and pulse to finely chop the olives. Scrape the chopped olives into the mixing bowl, and fold into the bean and goat cheese mixture until well combined. Chill for at least one hour before serving as a dip for chips and crudite, or as a sandwich condiment.

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