White Truffle Bean Dip
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
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.
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.
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.