Save A creamy, savory white bean dip perfect for winter gatherings, adorned with adorable olive penguin decorations for a festive touch.
This dip has become a winter favorite for my family, especially the kids who love the creative penguin decorations.
Ingredients
- White Bean Dip: 2 cups (1 can, 15 oz) cannellini beans, drained and rinsed, 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 clove garlic, minced, 2 tbsp fresh parsley, chopped, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1/4 tsp smoked paprika (optional)
- Olive Penguin Decoration: 18 large black olives (whole, pitted), 6 small mozzarella balls (bocconcini or ciliegine), 1 large carrot, 6 toothpicks
Instructions
- Prepare the Dip:
- In a food processor, combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika (if using). Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
- Serve the Dip:
- Transfer dip to a serving bowl and smooth the top with a spatula.
- Penguin Decoration Assembly:
- Peel the carrot and cut into 12 thin coins (about 1/8-inch thick) for penguin feet. Cut 6 small triangles from additional carrot slices for beaks. Pat the olives dry. Cut a slit lengthwise in 6 olives and gently stuff each with a mozzarella ball to form the penguins white belly. Place a carrot coin flat on your work surface for feet. Stand the stuffed olive vertically on top. Top with a whole olive (head). Insert a carrot triangle into the head olives pitted hole for the beak. Secure the penguin by threading a toothpick through the head, body, and feet. Repeat to make 6 penguins. Arrange on top of or around the white bean dip.
Save This recipe always brings smiles and warmth to our winter gatherings, making them extra special.
Serving Suggestions
Serve with crackers, pita chips, or sliced vegetables for a delightful appetizer.
Dietary Notes
For a vegan version substitute vegan mozzarella or small balls of tofu for the mozzarella.
Wine Pairing
Try with a crisp Sauvignon Blanc to complement the dip's flavors.
Save This white bean dip is both easy to make and visually charming, perfect for any winter occasion.
Recipe FAQs
- → What ingredients create the creamy base?
Cannellini beans, extra-virgin olive oil, lemon juice, minced garlic, fresh parsley, sea salt, black pepper, and optional smoked paprika combine for the creamy base.
- → How are the olive penguins made?
Stuff slit black olives with mozzarella balls, use carrot slices for feet and beaks, and secure layers with toothpicks to form penguins.
- → Can I make this without dairy?
Yes, substitute vegan mozzarella or small tofu balls for the mozzarella used in the penguins.
- → What suggestions are there for serving?
Serve alongside pita chips, crackers, or sliced vegetables to complement the creamy blend and festive garnish.
- → Is this suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free; just verify any accompanying snacks are gluten-free as well.