White Bean Dip with Mushrooms
White Bean Dip with Mushrooms
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Indulge in the rich and flavorful delight of our White Bean Dip with Mushrooms, a savory appetizer that's perfect for any occasion. Made with creamy cannellini beans, earthy mushrooms, and aromatic garlic, this dip is sure to impress your guests with its irresistible taste and satisfying texture.
RVR Team
Ingredients
-
8 oz River Valley Ranch white button mushrooms, finely chopped
- 2 tablespoons olive oil, plus extra for garnish
- 4 garlic cloves, minced
- 2 (15.5 ounce) cans cannellini beans (white kidney beans), drained but not rinsed
- 1 tablespoon chopped fresh chives
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons plain Greek yogurt
Directions
Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the garlic, cook, stirring often, just until it turns golden, but not brown, about 1 minute. Turn off the heat and transfer half the garlic and oil to a food processor and leave the remaining in the skillet.
- Return the heat to medium-high. Add the mushrooms and cook until dark brown, 7 to 10 minutes. Remove the skillet from the heat.
- Add the beans, chives, salt, pepper, and paprika to the food processor. Pulse 8 to 10 times in short bursts until the beans are chopped, but thick and chunky. Remove the blade and stir in the yogurt.
- Transfer to a serving plate or shallow bowl. Top with the mushrooms. Drizzle with more olive oil.
Posted on April 25, 2024
River Valley Ranch Team
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