Easy White Bean Dip with Capers and Kalamatas

Not for delicate palates.

I threw this easy white bean dip together one afternoon when I was craving something briny — capers and Kalamatas — and tangy, with just enough bite from garlic.

Blended with white beans, red wine vinegar, and a generous pour of olive oil, it is now one of my favorite things to put out with pita chips or crackers. I like it best with extra capers and olives alongside.

Use whatever white beans you have on hand. Cannellini, great northern, and navy beans all work well.

White Bean Dip with Capers & Kalamatas

1 (15 ounce) can white beans, drained and rinsed

1 tablespoon drained capers

1 tablespoon drained Kalamata olives

1 small garlic clove

2 teaspoons red wine vinegar

1/3 cup olive oil

¼ teaspoon kosher salt

Blend everything until smooth.