Parsley Lemon White Bean Dip

Parsley Lemon White Bean Dip
  1. 1 can (15 ounces) cannellini beans, rinsed and drained
  2. 2 tablespoons fresh lemon juice
  3. zest of 1 lemon, reserve ¼ teaspoon to finish
  4. 4 tablespoons Milanese Gremolata EVOO, reserve ½ tablespoon to finish
  5. 1 clove garlic
  6. ½ cup loosely packed fresh parsley, reserve 1 tablespoon chopped parsley
  7. ¼ teaspoon dried oregano
  8. pinch of cayenne
  9. salt and pepper, to taste
  1. Combine cannellini beans, lemon juice, lemon zest (reserve ¼ teaspoon), 3 ½ tablespoons Milanese Gremolata EVOO, garlic, parsley leaves, oregano, and cayenne in a food processor. Process until desired consistency is reached. Stir in salt and pepper, to taste.
  1. Spoon onto a shallow serving dish. Drizzle with remaining Milanese Gremolata EVOO and top with lemon zest and chopped parsley. Serve with crackers, breadsticks, or cut raw veggies. Enjoy!
A Twist On Olives