Wow Wow Wow White Bean Dip

I HAVE to share this food love. It's so damn good, even day 3. Day 2 and day 3 better than day 1, so plan ahead for this. It's worth it. I'll surely be making this one early & often for spring & summer gatherings . . . try it with sliced ficelle, pita chips, veggie crackers, on a corn thin (that's how I just ate it), heck, it'd be a wicked tasty spread for a sammie on an everything bagel with lots of veggies. My next plan is to get D. to grill baguette slices that have been brushed with a little olive oil, and use it on that. You are gonna want to bathe in this. Trust me.

Truffled White Bean Spread (adapted from The Kitchn)

4 cups chicken broth (or use veggie to make this a vegan treat)
2/3 cup dried great Northern beans (canellini are a great sub), soaked overnight (if you need GF, make sure your beans are certified GF because there is a chance of cross-contamination)
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
1 tablespoon white truffle oil, plus more as needed
3 tablespoons thinly sliced scallions

1 tablespoon chopped flat-leaf parsley

In a medium pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes. Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans & garlic, remove the bay leaves.

Place the beans & garlic in a bowl and coarsely mash with a potato masher. Mash in the oils, keeping the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with more truffle oil if desired.

I think this is best prepared a day ahead - so prep it through stirring in the scallions & parsley, cover and refrigerate. Before serving, let it come to room temp (you want to taste that spendy truffle oil, don't you??). This makes 1 cup, but you're CRAZY not to double this recipe. You'll hate yourself if you don't.