Italian Piedmont White Truffle and Butter Bean Dip

Name: Italian Piedmont White Truffle and Butter Bean Dip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 15 oz (425 g) canned cannellini beans, drained and rinsed, drained and rinsed thoroughly; ½ oz (14 g) fresh white truffle, whole, reserved for shaving at the end; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated; 3 tbsp (45 ml) extra-virgin olive oil; 8 leaves fresh sage leaves, finely chopped; 1 clove (3 g) garlic clove, minced; ¼ cup (60 ml) warm vegetable or chicken broth, warm; 1 tbsp (15 ml) fresh lemon juice; to taste sea salt; to taste white pepper, ground

From the MyKitchenBank Kitchen

A silky, refined dip from the Piedmont region that marries creamy butter beans with the earthy aroma of white truffle. Fragrant sage, Parmigiano-Reggiano, and a whisper of garlic round out this luxurious spread. Serve with crostini, vegetables, or crackers for an unforgettable aperitivo.

Prep: 15 min
Cook: 5 min
Total: 20 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Have all ingredients at room temperature for the best blending
Pat the white truffle dry with a soft cloth and store in a cool place until just before serving
Prepare crostini or vegetable accompaniments while you cook

1
Toast sage in oil
- Heat 2 tbsp (30 ml) of the extra-virgin olive oil in a small saucepan over medium heat.
- Once shimmering, add the chopped fresh sage leaves and minced garlic.
- Cook for 1–2 minutes, stirring gently with a wooden spoon, until the sage is fragrant and the oil absorbs the aroma.
- Be careful not to let the garlic brown; it should turn pale golden.
- Pour the sage oil into a small bowl and let cool slightly.
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Ready when: Sage is fragrant and oil is pale golden around the garlic
Tip: Watch the garlic carefully—burnt garlic will taste bitter and ruin the delicate truffle flavor.
2
Blend beans with aromatics
- Transfer the drained cannellini beans, grated Parmigiano-Reggiano, the cooled sage oil (with the herbs), and the warm broth to a food processor.
- Add the lemon juice.
- Pulse until the mixture begins to come together, then blend on medium speed for 2–3 minutes until completely smooth and creamy.
- If using an immersion blender, combine all ingredients in a bowl and blend until entirely uniform.
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Ready when: Mixture is silky, smooth, and light-colored with no visible bean pieces
Tip: Overblending can make the dip gluey; stop as soon as it reaches a soft, spreadable consistency.
3
Season and finish
- Transfer the blended dip to a shallow serving bowl.
- Taste and season with sea salt and white pepper to your preference—start with a pinch of each and adjust.
- The cheese already brings saltiness, so season gradually.
- Drizzle with the remaining 1 tbsp (15 ml) of extra-virgin olive oil and stir gently to incorporate.
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Ready when: Dip is evenly seasoned and oil is swirled throughout
Tip: White pepper is preferred in fine Italian cooking because it doesn't speckle the delicate cream-colored dip.
4
Shave truffle and serve
- Just before serving, use a fine microplane or truffle grater to shave the fresh white truffle directly over the surface of the dip.
- Shave generously—the aroma is the point.
- Serve immediately with crostini, crusty bread, or vegetable crudités.
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Ready when: Truffle shavings are thin and evenly distributed across the top
Tip: Shave the truffle at the last moment so the volatile aromatics stay fresh and potent. If serving the dip over time, keep the truffle whole and shave it fresh for each guest.

Good to know

Tips

White truffle is at its aromatic peak from late September through November; this dish is an ideal way to celebrate the season. Outside of truffle season, frozen white truffle or high-quality truffle oil will extend the window.
Toast the sage and garlic in oil rather than blending raw garlic—cooked, it is sweeter and smoother, and it won't overpower the truffle's delicate scent.
Warm broth instead of cold liquid helps the dip blend more smoothly and keeps it at a pleasant serving temperature.
This dip is best served at room temperature or just slightly warm so the white truffle's aromatics shine. If it gets too hot, cover it loosely to keep warmth in without trapping steam that would dull the aroma.

Make ahead

The bean dip can be blended and refrigerated up to 2 days ahead. Store in an airtight container. Bring to room temperature and give it a gentle stir before serving. Do not shave the truffle until just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container (cover directly with plastic wrap to prevent browning from oxidation). Freezer: not recommended (the texture becomes grainy and the truffle loses potency). Reheat gently in a small saucepan over low heat, stirring in a splash of broth if needed to restore creaminess.

Substitutions

fresh white truffle → Black truffle (1/3 oz / 9 g), shaved, or white truffle oil (1 tsp / 5 ml) drizzled after serving. White truffle is assertive and earthy; black truffle is slightly earthier. Truffle oil is a budget-friendly alternative but lacks the freshness of real truffle. Oil shaved white truffle is another premium option.
canned cannellini beans, drained and rinsed → Borlotti beans or Great Northern beans in equal quantity. Both have a similar creamy texture. Cannellini is traditional for this Piedmont dish, but borlotti adds a slightly nuttier flavor.
fresh sage leaves → Fresh thyme (6 leaves) or fresh rosemary (1 small sprig, finely chopped). Sage is the classic Piedmont herb; thyme is lighter and more floral, rosemary earthier. Reduce amount slightly if using rosemary as it is more assertive.
Parmigiano-Reggiano cheese, finely grated → Grana Padano in equal quantity. Nearly identical in flavor and texture; both are from northern Italy and age-old pairings with white truffle.