White Bean Dip with Oregano and Parmesan Cheese

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Try a new appetizer to serve to your guests! Made with cannellini beans, this recipe should suite the health conscious. Courtesy of Bon Appetit.

1 (15 ounce) can cannellini, drained (white kidney beans)
3 tablespoons olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, freshly grated
2 teaspoons fresh oregano, chopped
1 garlic clove, chopped
breadstick
assorted fresh vegetable (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)

Calories
612.2

Calories from Fat
270 g

Total Fat
30.1 g

Saturated Fat
5.2 g

Cholesterol
5.9 mg

Sodium
121.6 mg

Total Carbohydrate
65.2 g

Dietary Fiber
14.9 g

Sugars
0.2 g

Protein
23.8 g

Step 1

Combine first 6 ingredients in processor.
Step 2

Blend well until almost smooth.
Step 3

Transfer to bowl.
Step 4

Season dip with salt and pepper, to taste.
Step 5

(Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter.
Step 6

Serve with breadsticks and vegetables.

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