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White Bean Dip with Mushrooms

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

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
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. Garnish with Parsley and salt and serve with tortilla chips!