White Bean and Roasted Garlic Pâte | Experience Life
Pair this dip with whole-grain crusty bread or vegetable crudité. Add diced sundried tomatoes or chopped olives for zesty variations.
Ingredients
- 1 15-ounce can cannellini beans, drained, or 1¾ cups cooked cannellini beans
- 1 to 2 heads roasted garlic cloves removed from skin
- 2 tbs. olive oil
- ½ cup chopped Italian parsley
- Salt and cayenne pepper to taste
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