White Bean Dip with Mushrooms
January 22, 2021 • 0 comments
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
Ingredients
- (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)
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. Then garnish with parsley and flaked sea salt before serving.
