Warm Mediterranean Olive & White Bean Dip with Whipped Parmigiano Reggiano Yogurt

Here’s another great recipe from Chef Giovanna Mosconi. Enjoy this warm Mediterranean-inspired dip layered with creamy whipped Parmigiano Reggiano yogurt, crushed Castelvetrano olives, white beans, lemon, garlic, herbs, and chili flakes. High in protein and fiber and perfect served with crisp vegetables, seeded crackers, or grilled chicken skewers.

Chef Gio wanted to skip the bread-heavy version and create something more nourishing and balanced. It’s TAPAS in style and it’s delicious, so enjoy this elevated, Mediterranean, protein-packed, fiber-rich dip.  It’s great for entertaining or a healthy snack.

Serves: 4

Ingredients:

For the whipped yogurt base:
1 cup thick Greek yogurt
2 tbsp grated Parmesan
1 small garlic clove, grated
1 tsp lemon zest
1 tsp olive oil
Salt + black pepper

For the warm olive & white bean topping:
1 can cannellini beans, drained and rinsed
1 cup Castelvetrano olives, sliced
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp balsamic glaze
1 tsp red wine vinegar
Pinch chili flakes
2 tbsp chopped parsley or basil
Salt + pepper

Optional: squeeze of charred lemon

For serving:
Endive leaves
Sliced cucumber
Shaved fennel
Seeded crackers
Bell peppers
Optional grilled chicken skewers

Method:

• In a bowl, whip together the Greek yogurt, Parmesan, garlic, lemon zest, olive oil, salt, and pepper until creamy and smooth. Spread onto the bottom of a serving dish.
• Heat olive oil in a pan over medium heat. Add garlic and sauté briefly. Stir in the white beans and olives. Add balsamic glaze, vinegar, chili flakes, herbs, salt, and pepper. Warm everything together until glossy and fragrant.
• Spoon the warm olive and white bean mixture over the whipped yogurt. Finish with fresh herbs, cracked pepper, and a drizzle of olive oil.
• Serve with crunchy vegetables, seeded crackers, or grilled chicken skewers for extra protein.

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