White Bean, Parmesan and Truffle Dip

Name: White Bean, Parmesan and Truffle Dip
Ingredients: 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

azestforlife.com

Photo by Gary Sheer; published in the December edition of Dujour Magazine.

View full recipe on azestforlife.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.

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Ingredients

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