Lemony Bean Dip
With Zucchini "Chips"

1 can cannellini beans, rinsed and drained

3 oz. feta (optional)

1 tablespoon* lemon juice or Sicilian Lemon Balsamic Vinegar

1 small garlic clove, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch red pepper flakes

3-4 tablespoon Unflavored or your favorite olive oil

Place the beans, feta (if using), lemon juice or Sicilian Lemon Balsamic Vinegar and seasonings in a food processor or blender and process to combine.  Add 2 tablespoons olive oil and blend.  Add another tablespoon or two of olive oil until creamy.  If you want an even creamier dip, add a small amount of water.

Chill at least an hour and then let come to room temperature to serve.  Serve with pitas and vegetables or Zucchini Chips.

* If you want a tangy dip, use lemon juice.  If you want a slightly sweeter dip (my preference), use the Sicilian Lemon Balsamic Vinegar.

This dip is good with or without the feta.  It's just a matter of personal preference.