This Taleggio White Bean Dip is highly addictive! Packed full of delicious Taleggio cheese, garlic and chives it’ll be a big hit at any party.
Happy Friday! It’s been one long week to say the least and my posts have been a little off schedule too...sorry about that! As promised I will be posting FOUR recipes this week so it’s going to be a mouthwatering weekend and I’m so excited!
First up is this Taleggio White Bean Dip.
Who doesn’t LOVE a good ole’ dip? I certainly do, so much so that I find it kinda hard to control myself at times and let me tell you this Tallegio White Bean Dip is no exception. It’s gorgeous!
This dip is perfect along side an antipasti spread. I often serve it with prosciutto, speck, salamis, a few different cheeses, crusty bread and crackers. Try spreading some dip on a slice of crusty bread topped with a slice of smokey speck and fontina cheese. It’s also fantastic on it’s own with salty crackers to dunk into it, SO MUCH YUM!
You won’t believe how easy this is to make and either will your guests after they taste it. All I do is warm up the cannellini beans in a small frying pan with a very small amount of olive oil. As the beans are warming up I slightly mash them with a fork. After a couple of minutes I add the warm, mashed beans to a food processor with some Taleggio cheese, garlic, cream and some salt and pepper.
It’s all blitzed together until it’s silky smooth and that’s it! Transfer the mixture into a serving bowl along side some crackers or antipasti and serve 🙂 It’s so perfect and takes literally 5 minutes to make…it couldn’t be any easier.
More Dips You Might Like;
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Taleggio White Bean Dip
- 1 tsp olive oil
- 400 g cannellini beans drained and rinsed
- 70 g Taleggio cheese cut into cubes
- 60 ml cream
- 1/2 garlic clove
- 1 pinch salt and pepper to season
- 2-3 chives finely chopped
- Add the olive oil to a small frying pan under a low-medium heat. Add the cannellini beans and warm up (around 1 minute). As the beans are warming roughly mash them with a fork.
- Add the beans, taleggio, garlic, cream, salt and pepper to a food processor and blitz on a high speed until silky smooth.
- Transfer to a serving bowl and sprinkle with the chives and an extra sprinkle of pepper.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here
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