CANNELLINI BEAN DIP

1 (19 ounce) can white kidney (cannellini) beans, drained and rinsed
3 tablespoons fresh lemon juice
3 teaspoons Bertolli Extra Virgin Olive Oil, divided use
1 teaspoon finely chopped garlic
1 teaspoon chopped fresh oregano leaves (or 1/4 teaspoon dried oregano)
Pinch of salt
4 cups assorted raw vegetables: carrots, yellow squash, bell peppers, celery sticks, broccoli and/or cauliflower florets’

Combine the beans, lemon juice, 2 teaspoons of the olive oil, garlic, half of the oregano and a pinch of salt in food processor. Process until smooth.

Spread in a small shallow bowl and drizzle the remaining olive oil on top. Sprinkle with the remaining oregano and serve spread on crostini (toasted Italian bread) or as a dip with vegetables.

Servings: 12
From: Recipelink.com
Source: Recipe booklet: The Bertolli Olive Oil Handbook, not dated