White Bean Dip


  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • L cup olive oil, plus 4 tablespoons
  • ¼ cup loosely packed fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper


Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season to taste with salt and pepper.