Cannellini Bean Dip

Place all of the following in a blender or food processor and mix until pureed. Add salt & pepper to taste.

• 12-14 large cloves of garlic (peeled and crushed)
• Fresh Italian parsley (1/2 cup loosely packed leaves only)
• Fresh basil (4-6 leaves)
• Oregano ( 2 leaves fresh or a pinch dried)
• Dried Italian herbs (2 pinches)
• 2 cans Cannellini beans (15 oz size) rinsed and drained
• Lemon juice to taste (fresh is better)
• ½ cup olive oil – or grapeseed oil – just enough for good consistency
• Hot sauce (Tabasco or Habenero) – 2or 3 drops

Toasted Bread

• Cut day (or week) old bread into bit sized slices or pieces.
• Lay out the pieces on a cooking sheet
• Slather with olive or grapeseed oil with a brush
• Sprinkle with garlic salt, dried oregano, dried Italian herbs and parmesan cheese
• Broil 4-5 minutes (depending on your oven) until golden brown
• Serve immediately with cannellini bean dip