2 15-ounce cans cannellini beans, drained and rinsed well
3 cloves fresh garlic
½ tsp Kosher salt
½ tsp fresh cracked black pepper
¼ cup Newman’s Own® Olive Oil & Vinegar Dressing
¼ cup tightly packed fresh Italian parsley
Add all ingredients except the parsley to a food processor and blend until creamy.
Add the parsley and pulse for about 15 seconds, until the parsley is incorporated but you can still see bits of it.
Serve with toasted baguette slices, crackers or sliced veggies.
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