Save A creamy, savory white bean dip perfect for winter gatherings, adorned with adorable olive penguin decorations for a festive touch.
This dip quickly became my go-to winter appetizer thanks to its creamy texture and charming presentation that always impresses guests
Ingredients
- For the 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)
- For the Olive Penguin Decoration: 18 large black olives (whole, pitted), 6 small mozzarella balls (bocconcini or ciliegine), 1 large carrot, 6 toothpicks
Instructions
- Make 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 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 Making these olive penguins became a cherished family activity bringing smiles while preparing for holiday celebrations
Required Tools
Food processor or blender Knife and cutting board Measuring spoons Toothpicks Serving bowl
Allergen Information
Contains dairy (mozzarella) Gluten-free but check labels on processed foods if serving those alongside For vegan or dairy-free needs use a suitable cheese substitute
Nutritional Information
Calories 140 Total Fat 6 g Carbohydrates 15 g Protein 6 g per serving
Save This white bean dip with its whimsical olive penguins is sure to delight your guests and add charm to any winter gathering
Recipe FAQ
- → How do I make the olive penguin decorations?
Stuff pitted black olives with small mozzarella balls for the body, then stack with whole olives for the head. Use carrot slices for feet and beak, secured by toothpicks.
- → Can I make this dip vegan?
Yes, substitute the mozzarella balls with vegan cheese or tofu to keep the olive penguins plant-based.
- → What is the best way to serve this dip?
Serve chilled or at room temperature with crackers, pita chips, or sliced vegetables for scooping.
- → How should I store leftovers?
Keep the dip covered in the refrigerator for up to 3 days. Assemble penguins fresh before serving.
- → Which wine pairs well with this spread?
A crisp Sauvignon Blanc complements the creamy texture and fresh lemon in the dip beautifully.