White Bean Dip with Mushrooms

January 22, 2021 • 0 comments

White Bean Dip with Mushrooms
From The Mushroom Council - This bean dip can be served warm or chilled! Cannellini beans are blended with herbs, spices, and a touch of tangy Greek yogurt. It’s served with a generous topping of meaty sauteed mushrooms. Pair it with your favorite whole grain tortilla chips or crackers.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (2 TBSP) Olive oil
  • (4) Garlic cloves, minced
  • (1/2 Pint, chopped fine) White Button Mushrooms
  • ((2) 15.5 oz cans) White kidney beans, drained, but not rinsed
  • (1 TBSP) Fresh Chives, chopped
  • (To Taste) Salt, Pepper, and Paprika
  • (2 TBSP) Greek yogurt, plain
  • Fresh Parsley, chopped (for garnish)


  1. 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.
  2. Return the heat to medium-high. Add the mushrooms and cook until dark brown, 7 to 10 minutes. Remove the skillet from the heat.
  3. 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.
  4. Transfer to a serving plate or shallow bowl. Top with the mushrooms. Drizzle with more olive oil. Then garnish with parsley and flaked sea salt before serving.

Click here to the recipe on the Mushroom Council's Website.