White Bean Dip With Oregano and Parmesan Cheese

By mschweickert

Try a new appetizer to serve to your guests! Made with cannellini beans, this recipe should suite the health conscious. Courtesy of Bon Appetit.

Ingredients

• 1 (15 ounce) can cannellini, drained (white kidney beans)
• 3 tablespoons olive oil
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons parmesan cheese, freshly grated
• 2 teaspoons fresh oregano, chopped
• 1 garlic clove, chopped
• breadstick
• assorted fresh vegetable (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)

Preparation

Step 1

1 Combine first 6 ingredients in processor. 2 Blend well until almost smooth. 3 Transfer to bowl. 4 Season dip with salt and pepper, to taste. 5 (Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter. 6 Serve with breadsticks and vegetables. 7 Makes about 1 1/2 cups.