HOLIDAYS
HOLIDAYS
A hint of truffle oil and sun dried tomatoes make this bean dip outstanding.
Ingredients
- 1 can Great Northern Beans, rinsed and drained. (or any white bean of your choice)
- 1/4 Cup grated or finely shredded parmeasan
- 1 Whole sun dried tomato or two, depending on size - the ones packed in olive oil would be fine. I dry my own every fall when I am tired of canning. Then I forget to use them until I think of this app.
- 1 clove garlic
- 1-2 Tablespoon fresh chopped chives
- 1-2 Tablespoon fresh oregano, use the flower buds if you have them
- 1 Pinch salt (the parm keeps it salty)
- 2 big dashes smoked paprika - if you don’t have smoked, use regular, but if you have both, used smoked.
- Lots of cracked pepper
- 1 Tablespoon truffle oil - from one of those tiny bottles - if you have a big bottle (5 oz or more), it is probably not as strong, so use more of it and cut back on the olive oil. Use enough so that you can smell the truffles in the dip. Use more if your budget allows it and cut back on olive oil.
- 1/4 Cup Olive oil - give or take
Steps
- In a small food processor, mix everything but the beans and olive oil. Mix until everything is finely chopped.
- Add the beans and some olive oil and mix until you get a nice smooth consistency. Add more olive oil as necessary to keep the mix moving and about the thickness of hummus.
- Refrigerate for a little while to let the flavors blend. Bring the dip to room temperature before serving so that the earthy, smokey, herbiness of the ingredients comes out.
- Serve with strong crackers (Glutino’s aren’t much for dipping, but are my favorites) or GF crostini. Garnish with some fresh parsley for accent. Drizzle with more olive or truffle oil for pizazz.
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