Bean Dip With Oregano And Parmesan Cheese

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (15 ounce) can cannellini, drained ( 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)

Recipe

• 1 combine first 6 ingredients in processor.
• 2 blend well until almost smooth.
• 3 transfer to bowl.
• 4 season dip with salt and pepper, to taste.
• 5 (can be made 1 day ahead. cover; chill. bring to room temperature before serving.) place bowl with dip on platter.
• 6 serve with breadsticks and vegetables.
• 7 makes about 1 1/2 cups.