White Bean Olive Penguin (Printable)

Creamy white beans blended smooth with olive penguin accents for a festive winter appetizer.

# What You'll Need:

→ White Bean Dip

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

# How-To:

01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, sea salt, black pepper, and smoked paprika in a food processor. Blend until smooth and creamy, scraping the sides as needed. Taste and adjust seasoning.
02 - Spoon the dip into a serving bowl and spread the surface evenly with a spatula.
03 - Peel the carrot and cut 12 thin slices approximately 1/8 inch thick for the penguin feet. From extra slices, cut 6 small triangles to serve as beaks.
04 - Pat olives dry. Cut a lengthwise slit in 6 olives and carefully insert a mozzarella ball to create the penguins' white belly.
05 - Place a carrot slice flat on your workspace as feet, then stand a stuffed olive vertically on top.
06 - Position a whole olive on top as the head, then insert a carrot triangle into the olive's pitted hole as the beak.
07 - Insert a toothpick through the head, body, and feet to hold all parts together.
08 - Repeat the assembly process for all six penguins and arrange them atop or around the white bean dip.

# Expert Advice:

01 -
  • Creamy and savory white bean dip
  • Festive olive penguin decorations
02 -
  • Use vegan mozzarella or tofu balls for a vegan version
  • Garnishing with extra parsley or olive oil enhances presentation
03 -
  • Adjust seasoning after processing to suit your taste
  • Dry olives well before stuffing to prevent sogginess
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