Anchovy, Tuna and White Bean Dip

This is a variation on a classic Italian salad.

Makes about 1½ cups.

1 cup cooked white beans
1 6-oz. can white tuna packed in spring water, drained
1 small anchovy fillet, rinsed
1 garlic clove, peeled
Juice of ½ lemon
1 tablespoon capers, drained
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon fresh basil leaves
2 thin slices lemon for garnish

1. Place the beans, tuna, anchovy, garlic, lemon juice, capers, and pepper in a food processor fitted with a steel blade and process until smooth. Add the parsley and basil and stir by hand to combine.

2. Transfer to a serving bowl and serve immediately, garnished with the lemon slices, or cover and refrigerate for up to 4 days.

Serve with endive spears, crostini, or French bread toasts.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)