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White Bean Dip
SUBMITTED by Laurie Jensen, Michigan
“Great with crustini or pita chips”
1 (15 oz.) can cannelloni beans, drained & rinsed
¼ cup loosely packed flat leaf parsley leaves
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 garlic clove
½ teaspoon salt
¼ teaspoon pepper
Combine the beans, parsley, lemon juice, garlic, salt and pepper
in a food processor; pulse on and off until the mixture is
coarsely chopped. With the machine running, gradually mix in the
oil until the mixture is creamy. Season the puree with extra
salt and pepper to taste. Serve with crustini or pita chips.
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