By Dede Wilson

This white truffle bean dip is perfect for your Christmas or holiday gathering. But this creamy dip is so quick and easy, you’ll make it more than once a year. The recipe can be made up to 1 day ahead, covered with plastic wrap, and refrigerated. You can find truffle oil at a specialty store. Think of it as an elegant little stuffer for your stocking.

Warm White Truffle Bean Dip

Preparation time: 5 minutes

Cooking time: 3 minutes

Yield: 1 and 1/4 cups

15-ounce can cannelini beans, drained, liquid reserved

1/4 cup heavy cream

Salt and pepper (white, if available) to taste

1 tablespoon white truffle oil

  1. Puree the beans until smooth in a food processor fitted with a metal blade. With the machine running, add the cream in a slow stream. Add the bean liquid, if necessary, to attain a smooth texture. Season to taste with salt and pepper.

  2. Pack the dip into a microwave-proof dish. Hold at room temperature if using within 2 hours. Otherwise, cover with plastic wrap and refrigerate until needed.

  3. Right before serving, heat in the microwave on full power for 2 to 3 minutes or until heated through (you can do this with the plastic wrap still on). Alternatively, heat the dip in the top of a double boiler. Stir in the truffle oil and serve immediately.

Per serving: Calories 33 (From Fat 18); Fat 2g (Saturated 1g); Carbohydrate 3g (Dietary Fiber 1g); Cholesterol 4mg; Sodium 74mg; Protein 1g.

Serve this dip with cucumber, endive, celery, water crackers, and sliced French bread if you’re doing a White Christmas theme. Otherwise, add baby carrots to the mix. Baby carrots work wonderfully with this dip.

You can eliminate the truffle oil; just make sure to season liberally with salt and pepper and perhaps a little rosemary or sage.