White Bean Dip
By: Stephanie Gallego
1 15-ounce can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
L cup olive oil, plus 4 tablespoons
¼ cup loosely packed fresh Italian parsley leaves
Freshly ground black pepper
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season to taste with salt and pepper.
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