Creamy White Bean and Herb Dip

• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 4 ounces cream cheese (1/2 cup)
• 13 cup chopped onion
• 2 tablespoons fresh lemon juice
• 1 anchovy fillet, rinse and pappted dy
• kosher salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 tablespoons thinly sliced fresh chives
• 1 tablespoon chopped fresh marjoram (or oregano)

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.
2. With the motor running, drizzle in the oil.
3. Transfer the spread to a large bowl and fold in the 2 tbsp chives and the marjoram.
4. Season to taste with salt and pepper.
5. Transfer dip to serving bowl and garnish remaining 1 tablespoons chives.
6. May be made up to one day ahead.
7. Refrigerate, covered, until served.

cannellini beans, cream cheese, onion, lemon juice, anchovy fillet, kosher salt, fresh ground black pepper, extra virgin olive oil, chives, fresh marjoram

Taken from www.food.com/recipe/creamy-white-bean-and-herb-dip-354884 (may not work)