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  • Prep Time 15
  • Cook Time 12
  • Total Time 27 minutes
  • Yield 4 1x
Author Mushroom Council

This bean dip can be served warm or chilled! Cannellini beans are blended with herbs, spices, and a touch of tangy Greek yogurt. It’s served with a generous topping of meaty sauteed mushrooms. Pair it with your favorite whole grain tortilla chips or crackers.

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Ingredients

Scale
  • 2 tablespoons olive oil, plus extra for garnish
  • 4 garlic cloves, minced
  • 8 ounces white button mushrooms, chopped fine
  • 2 (15.5 ounce) cans cannellini beans (white kidney beans), drained, but not rinsed
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika
  • 2 tablespoons plain Greek yogurt
  • Chopped fresh parsley for garnish
  • Flaked sea salt for garnish

Instructions

  1. 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.
  2. Return the heat to medium-high. Add the mushrooms and cook until dark brown, 7 to 10 minutes. Remove the skillet from the heat.
  3. 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.
  4. Transfer to a serving plate or shallow bowl. Top with the mushrooms. Drizzle with more olive oil. Then garnish with parsley and flaked sea salt before serving.
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