It's always fun getting a call from Chef Joy asking "I have something for you. Can I come over?" The answer is always, yes. Yes.
A few minutes after her call she showed up at our door with a basket chock full of goodness from roasted asparagus spears to white beans and white truffle oil. Today we were making White Truffle Oil Bean Dip, part of Chef Joy's 20 Appetizers in 2 Hours Class. This was #13.
If you haven't used white truffle oil before, it is a VERY intense flavor. Some people are wild about truffle oil, some people like it and some, well, some people hate it. So, in each recipe you make, start with just a small amount, perhaps even a 1/4 teaspoon (or an eyedropper full). It's easy to add more to taste.
This dip is simple but elegant. It's ideal for a holiday party because it tastes rich but it takes just two minutes to make. Chef Joy recommends dollops of this dip as an appetizer for use on warm bread, served in hot phyllo cups or in a scooped out baby Yukon Gold potato. The protein + fat combination in this makes it a satisfying snack even on a cracker. This afternoon we prepared them on gluten-free rice crackers with roasted asparagus spears. It was delicious and perfect for an autumn evening. I'm trying it later this week on a roasted sweet potato as an easy, delicious, filling dinner.
Ingredients
1 15 ounce can white beans
2 tablespoons heavy cream (if you're vegan, substitute soy cream)
1/2 teaspoon to 1 teaspoon of white truffle oil
salt & pepper to taste
Rinse can of white beans under cool water and add to bowl. Mash well (with a potato masher or fork), slowly add cream and mix. Add in salt and pepper to taste. For a smoother consistency, puree. Drizzle 1/2 teaspoon of the white truffle oil over the bean and cream mixture and stir. Taste. Add more truffle oil to taste.
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