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.
