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White Truffle Bean Dip


  • 2 cans (15 ounce) cannellini beans, drained and rinsed

  • 1/3 cup Verbena Meyer Lemon olive oil

  • 1/3 cup Verbena White Truffle olive oil

  • 1 1/2 to 2 tsp chopped garlic

  • 1/4 cup freshly squeezed lemon juice

  • 1/2 cup Italian parsley leaves, stems removed

  • Kosher salt, to taste

  • Fresh ground pepper, to taste

  • Pita chips, for serving


  1. Blend drained and rinsed beans, olive oil, garlic, lemon juice and parsley in a food processor until well blended but still slightly chunky.

  2. Season with salt and pepper to taste.

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