This White Bean Dip is a perfect game day app and can be served warm or cold. Cannellini beans with blended herbs, spices and Greek yogurt topped with a generous topping of meaty sautéed Highline White Mushrooms. Serve with Tortilla chips or crackers!
8 oz Highline White Mushrooms, finely chopped
2 tbsp olive oil
4 cloves garlic, minced
2 (15.5 oz) cans cannellini beans, drained
1 tbsp fresh chives, chopped
½ tsp sea salt
pepper, to taste
¼ tsp smoked paprika
2 tbsp plain Greek yogurt
Fresh parsley, for garnish
- 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. Garnish with Parsley and salt and serve with tortilla chips!
