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White Bean, Parmesan and Truffle Dip

This dip has all the explosive umami flavors. The aged cheese creates the creamiest texture when blended.
This recipe has been featured in the December issue of Dujour magazine  “where luxury lives.”
See my tips on purchasing Truffle Oil. 



1 ¼ cups cooked cannellini beans, organic, drained (put a few aside for garnish)

1 ” cube parmesan reggiano cheese, rind removed, room temperature

4 small fresh garlic cloves, peeled

1 tablespoon vegetable oil*

1 tablespoon extra virgin olive oil

1 pinch hot pepper flakes

¼ teaspoon fresh thyme

⅛ teaspoon sea salt, or more to taste

3 tablespoons filtered water

1 tablespoon truffle oil**

few shavings fresh truffles , optional, or italian jarred, chopped to taste



Cook garlic in vegetable and olive oil in a small skillet over medium-low heat until softened, but not colored, about 5 minutes. Set aside.


To the carafe of a Vitamix (or other high speed blender), add the white beans, parmesan cube, cooked garlic in oil, hot pepper flakes, thyme, and filtered water.
On “variable” (low) setting, blend ingredients until smooth. Start at 1 (speed), proceed to 4. Turn off, use tamper or a spatula to scrape the sides down. Continue blending one minute.


Hint: Do not blend on too high a speed, the mixture is too thick and will not blend smoothly. Add the truffle oil, blend to combine.
Refrigerate until needed in a clean glass container. Will stay fresh up to 5 days.


Serve with a thin coating of extra truffle oil and shaved, or chopped truffles if desired.
Great with Karen’s Sprouted Spelt and Sesame Homemade Crackers.


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