by Chef Eric Wallace

This weekend in Pittsburgh is one that is sure to be filled with much anticipation and excitement. Go Steelers! That being said, we all know that Super Bowl time is one for indulging in some great snack foods- most being on the less-than-healthy side. Here’s a healthy alternative for a dip that is so easy to make! At Lidia’s Pittsburgh, where I am the Executive Chef, this dip is one of our customer’s all-time favorites. We can’t make enough of it! Here’s the recipe for you to make at home this Super Bowl weekend!

Cannellini and Olive Puree

Makes about 6 cups

1- ½ pounds dried cannellini beans or other small white beans, picked over and rinsed
2 fresh or dried bay leaves
Salt
2 cups pitted Gaeta or other large black olives, such as Calamata
6 garlic cloves, peeled
½ cup extra virgin olive oil
Freshly ground black pepper

Place the beans in a medium-size bowl and pour in enough cool water to cover by 4 inches. Soak the beans in a cool place for at least 8 hours, or overnight.

Drain the beans and place them in a medium-size saucepan. Pour enough cold water to cover generously and add the bay leaves. Bring the water to a boil over high heat. Reduce the heat to a simmer and cook until the beans are tender, 40 to 60 minutes. About 10 minutes before the end of cooking, season the beans with salt. Drain the beans, remove the bay leaves, and cool to room temperature.

Combine the beans, olives, and garlic in a food processor and process until the beans are coarsely chopped.With the motor running, add the olive oil in a thin stream. Continue processing until the mixture is very smooth, about 3 minutes, stopping once or twice to scrape down the sides of the work bowl. Pass the bean mixture through a fine sieve, pressing it throgh with a rubber spatula. Season to taste with salt and pepper. Transfer the puree to a crock and smooth the top. The puree can be stored in the refrigerator for up to 4 days.

Serve with garlic toasts or as a topping with bread and crackers.