Pin it Winter Dip: White Bean Dip with Olive Penguin Decoration A creamy, savory white bean dip perfect for winter gatherings, adorned with adorable olive penguin decorations for a festive touch.
This dip was a hit at my last winter party because of its unique presentation and delicious flavor.
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 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
Pin it This recipe always brings my family together for a fun and creative appetizer.
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
Pin it 
This white bean dip with olive penguins adds a delightful and festive touch to any winter gathering.
Recipe FAQs
- → How do I make the olive penguin decoration?
Stuff pitted black olives with mozzarella balls, stack with another olive for the head, add carrot slices for feet and beaks, then secure with toothpicks.
- → Can I make this dip vegan?
Yes, substitute vegan mozzarella or small tofu balls for the mozzarella in the olive penguins to keep the dish plant-based.
- → What gives the dip its creamy texture?
The smoothness comes from processed cannellini beans blended with olive oil, lemon juice, and seasonings until creamy.
- → What are good serving suggestions?
Serve alongside crackers, pita chips, or sliced vegetables for a light and tasty snack or appetizer.
- → How to store leftover dip?
Keep the dip refrigerated in an airtight container for up to 3 days and stir before serving.
- → Are there any allergen concerns?
This includes dairy from mozzarella. For gluten-free needs, ensure accompanying items are safe. Vegan versions remove the dairy component.