Source: dLife

A smooth and flavorful dip made with white beans, garlic, and olives.

Servings

15 oz Beans, white, mature, canned , rinsed and drained
4 tsp fresh lemon juice
1 tbsp extra virgin olive oil (up to 2 tbsp)
1.5 tsp minced garlic
0.25 tsp ground oregano
0.12 tsp black pepper , fresh ground
2 tbsp canned black olives , finely chopped
2 tbsp chopped parsley , fresh,

1 Process all of the ingredients (excluding the olives and parsley) in a food processor until smooth. If the mixture seems too thick, add a few teaspoons of water.
2 Spread the bean mixture in a small shallow dish.
3 Toss the olives and parsley in a small bowl. Sprinkle over the bean dip.
4 Serve immediately.

Serve with wedges of whole-grain pita, whole-grain crackers, leaves of Belgian endive, celery sticks, and carrot sticks. If preparing for later, cover and refrigerate until ready to serve, but allow the spread to come to room temperature before serving. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.