White Bean Olive Penguins (Print version)

Creamy white bean spread featuring playful olive penguins for a festive winter appetizer.

# What You'll Need:

→ White Bean Dip

01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 2 tbsp extra-virgin olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 clove garlic, minced
05 - 2 tbsp fresh parsley, chopped
06 - 1/2 tsp sea salt
07 - 1/4 tsp ground black pepper
08 - 1/4 tsp smoked paprika (optional)

→ Olive Penguin Decoration

09 - 18 large black olives, whole and pitted
10 - 6 small mozzarella balls (bocconcini or ciliegine)
11 - 1 large carrot
12 - 6 toothpicks

# Directions:

01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika in a food processor. Blend until smooth, scraping down sides as needed. Adjust seasoning to taste.
02 - Move the dip into a serving bowl, smoothing the surface with a spatula.
03 - Peel the carrot and slice into twelve thin coins about 1/8 inch thick for feet. Cut six small triangles from additional carrot slices for beaks.
04 - Dry the olives. Cut a slit lengthwise in six olives and carefully fill each with a mozzarella ball, forming the white belly.
05 - Place a carrot coin flat for feet and stand a stuffed olive vertically on top. Add a whole olive as the head and insert a carrot triangle into its pitted hole for the beak.
06 - Thread a toothpick through the head, body, and feet to hold each penguin together. Repeat for all six penguins.
07 - Arrange the finished olive penguins on top of or around the white bean dip for a festive presentation.

# Expert Tips:

01 -
  • Creamy and savory white bean dip
  • Festive olive penguin decorations
02 -
  • For a vegan version substitute vegan mozzarella or small balls of tofu for the mozzarella
  • Contains dairy (mozzarella) and is gluten-free but check labels on processed foods if serving those alongside
03 -
  • Adjust seasoning to taste after blending
  • Use fresh parsley for best flavor
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