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.