Ingredients
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1 (15 ounce) can cannellini, drained (white kidney beans)
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3 tablespoons olive oil
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3 tablespoons fresh parsley, chopped
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2 tablespoons parmesan cheese, freshly grated
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2 teaspoons fresh oregano, chopped
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1 garlic clove, chopped
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assorted fresh vegetable (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)
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breadstick
Instructions
- Combine first 6 ingredients in processor.
- Blend well until almost smooth.
- Transfer to bowl.
- Season dip with salt and pepper, to taste.
- (Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter.
- Serve with breadsticks and vegetables.
- Makes about 1 1/2 cups.