Food & Drink

White Bean, Anchovy and Caper Spread

Total time: 10 minutes

Makes: about 1 1/3 cups

This recipe is from the Los Angeles Times.


1 (15-ounce can) white beans (such as cannellini), rinsed well

2 to 4 anchovy fillets, rinsed well if salted

¼ cup (½ stick) butter, softened

1 tablespoon olive oil

2 tablespoons capers, rinsed if salted and chopped if very large

2 tablespoons minced parsley

½ teaspoon salt, or to taste

Toasted bread or crostini


Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and purée until nearly smooth. Transfer to a bowl and stir in the capers and parsley. Season with salt. Serve at room temperature on crostini.

Per serving: 40 calories; 1 gram protein; 2 grams carbohydrates; 3 grams fat (1 saturated); 6 milligrams cholesterol; 120 milligrams sodium; 1 gram fiber