Categories: Appetizers, Dip

Ingredients

• 1 (19 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh ground black pepper
• 1 (2 ounce) envelope lipton savory herb with garlic soup mix
• 1/4 cup chopped fresh Italian parsley
• cracker
• assorted fresh vegetable

Directions

1. Add the beans, vinegar, olive oil, pepper, soup mix, and parsley to the container of a food processor; process until smooth.
2. Transfer to a bowl; cover with plastic and refrigerate until serving time.
3. **Tastes best (to me) at room temperature but needs to be stored in the refrigerator.
4. Serve with crackers or vegetables.

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