Tuscan White Bean Dip

• 1 (19 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh ground black pepper
• 1 (2 ounce) envelopelipton savory herb with garlic soup mix
• 14 cup chopped fresh Italian parsley
• cracker
• assorted fresh vegetable

1. Add the beans, vinegar, olive oil, pepper, soup mix, and parsley to the container of a food processor; process until smooth.
2. Transfer to a bowl; cover with plastic and refrigerate until serving time.
3. **Tastes best (to me) at room temperature but needs to be stored in the refrigerator.
4. Serve with crackers or vegetables.

cannellini beans, red wine vinegar, extra virgin olive oil, fresh ground black pepper, garlic soup, fresh italian parsley, cracker, vegetable

Taken from www.food.com/recipe/tuscan-white-bean-dip-132905 (may not work)