White Bean Dip

This spread is a nice alternative to hummus.  When you season it with typical “Italian” flavors, it makes it a great appetizer to an Italian meal.  

INGREDIENTS

• 1 – 15 oz. can canellini (white) beans, drained and rinsed
• 1/4 cup olive oil (plus a bit for drizzling)
• 2 tbsp fresh lemon juice
• 1/4 cup loosely packed flat leafed parsley, or 3/4 tbsp dried parsley
• 1 tsp dried oregano
• Pinch of dried rosemary (optional: tastes great without it, too)
• 2 cloves of garlic, pressed (you can also used roasted garlic puree)
• Salt and pepper to taste

HOW TO MAKE IT

• Combine all of the ingredients in a food processor
• Pulse about 5 or 6 times – you want it to be smooth, but not totally smooth – it’s nice to have a little chunk in this dip (if you prefer a totally smooth dip, just process until smooth)

Serving Options…

• Serve with pita chips (I like to serve this with Stacy’s Parmesan Garlic and Herb pita chips) and fresh veggies, or
• Serve on top of slices of toasted french baguette brushed with olive oil