White Bean Dip for Veggies (Phase 1)
15 oz can white beans, rinsed and drained
1 1/2 T lemon juice
1-2 T extra virgin olive oil
1 1/2 t crushed garlic
1/4 t dried oregano
1/8 t ground black pepper
2 T finely chopped black olives
2 T finely chopped parsley
1. Place the first 6 ingredients in a food processor, and process until smooth. Add a few teaspoons of water if the mixture seems too thick.
2. Spread the bean mixture on a shallow dish. Combine the olives and parsley in a small bowl, toss well to mix, and sprinkle over the bean dip. Serve with whole grain pita (phase 2 only) , belgian endive, celery sticks, or other vegetables of your choice.