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.
Ingredients
Instructions
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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