A hint of truffle oil and sun dried tomatoes make this bean dip outstanding. It's definitely worthy of a big celebration!
1 can white beans, rinsed and drained
1/4 cup grated or finely shredded Parmesan
1 sun dried tomato or two, depending on size - the ones packed in olive oil would be fine
1 clove garlic
1-2 tablespoons fresh chopped chives
1-2 tablespoons fresh oregano
1 pinch salt
2 big dashes smoked paprika - if you don't have smoked, use regular
Lots of cracked pepper
1 tablespoon truffle oil - from one of the 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.
1/4 cup olive oil - give or take
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 or crostini. Garnish with some fresh parsley for accent. Drizzle with more olive or truffle oil for pizazz.