White Bean Dip with Parmesan and Oregano

By DDownes

from Leigh Cline

Ingredients

• 15 oz. can cannelloni (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

Preparation

Step 1

Combine first 6 ingredients in processor. Blend until almost smooth. Transfer to bowl. Season dip with salt and pepper. (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.