The other day my friend A asked me if I had tried the Truffle White Bean dip from Whole Foods yet. She had me at the word truffle, my interest was peaked, especially since I love any kind of dip or hummus. A told me it was delish, especially when paired with pretzel chips. For a few days the description of the dip stayed in my mind, so I decided rather than go from Whole Foods to Whole Foods in hope of finding it, I would make my own! It was the best decision I made that week, it could be yours too. This dip is so simple and tasty you will fall in love with it. Thanks A for your great find.
These pics are the first that I’ve taken with my new DSLR. Please bare with me as I stumble around and figure out how to use all the functions it offers. Any tips and tricks people want to share are also appreciated!
Truffle White Bean Dip
inspired by Whole Foods
1 can Cannellini beans
1 lemon
1.5 Tbsp. Truffle oil
1 tsp. truffle salt
4 cloves of garlic
1/4 cup plain yogurt
1/4 cup shredded parmesan
pepper
1. Take four cloves of garlic, with skin on, drizzle with olive oil and bake at 425 degrees for 15 minutes. *You can roast a whole bulb, cause who doesn’t love roasted garlic. I just did the 4 cloves in my toaster oven.*
2. Rinse the cannellini beans and place in food processor or blender. Add the zest and juice of one lemon, truffle oil, truffle salt, roasted garlic and parmesan cheese. Blend the mixture until all ingredients are finely combined.
3. Season with pepper (or any other fresh herbs that you like) and mix in the yogurt. *I added some fresh sage on top and it was so good!! I’m sure basil, rosemary and any other fragrant herb would be great as well.*
Servings: 6, Calories: 145, Total Fat 5.2g, Carbs: 19g, Protein: 7.8, Fiber: 4.3g.
Serve with veggies, pita crackers, pretzel chips or any kind of dipper you like. It was also amazing in a sandwich wrap that I had during the week. I subbed the mayo for this flavorful dip!
