During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

White Bean Dip with Mushrooms

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.

Author: Mushroom Council

Serves: 4
Prep Time: 15 minutes
Cook Time: 12 minutes

What You Need

  • 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

What You Do

  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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