White Bean Dip with Oregano and Parmesan Cheese
1 (15 oz.) can cannellini (white kidney beans), drained
3 T. olive oil
3 T. chopped fresh parsley
2 T. freshly grated parmesan cheese
2 tsp. chopped fresh oregano
1 large garlic clove, chopped
squirt of lemon juice
salt and pepper to taste
Combine first 6 ingredients in processor and blend until smooth. (I didn’t have fresh oregano so I left that herb out. It was excellent even without it). Season to taste with lemon juice, salt and pepper. (Can be made 1 day ahead. Cover: chill. Bring to room temperature before serving)
1 (15 oz.) can cannellini (white kidney beans), drained
3 T. olive oil
3 T. chopped fresh parsley
2 T. freshly grated parmesan cheese
2 tsp. chopped fresh oregano
1 large garlic clove, chopped
squirt of lemon juice
salt and pepper to taste
Combine first 6 ingredients in processor and blend until smooth. (I didn’t have fresh oregano so I left that herb out. It was excellent even without it). Season to taste with lemon juice, salt and pepper. (Can be made 1 day ahead. Cover: chill. Bring to room temperature before serving)