Appetizers
&
Etiquette



    Cannellini Bean Dip

    Ingredients

    19 oz. can white kidney (cannellini) beans,
    drained and rinsed
    3 Tbsp. lemon juice
    3 tsp. olive oil, divided
    1 tsp. chopped oregano, divided
    1  tsp. garlic, finely chopped
    pinch of salt
    assorted raw vegetables:  carrots, bell peppers,
    celery sticks, broccoli, cauliflower
    Italian bread

    Directions

    Combine 2 tsp. of the olive oil (reserve 1 tsp. for
    topping), 1/2 tsp. oregano (reserve 1/2 tsp. for
    topping), add remaining ingredients in a food
    processor.  Process until smooth.  Spread in small
    shallow bowl and drizzle the remaining olive oil on
    top.  Sprinkle with the remaining oregano.
    Serve spread on toasted Italian bread.
    Serves 12