Chorizo-And-White Bean Dip

• 7 tablespoons olive oil, divided
• 1 (4-ounce) link spicy chorizo, casing removed and crumbled or chopped
• 2 (15.5-ounce cans) cannellini beans, rinsed and drained
• 4 tablespoons fresh lemon juice
• 4 garlic cloves, coarsely chopped
• 1/2 cup lightly packed fresh parsley leaves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Sliced fresh vegetables
• Flatbread crackers

1. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add chorizo, and saute 3 minutes or until golden brown and crisp. Set aside to drain on paper towels.
2. Place remaining 1/4 cup olive oil and remaining ingredients in a food processor; pulse until mixture is coarsely chopped. Transfer to a serving bowl, and sprinkle with chorizo. Serve with sliced vegetables or crackers.

olive oil, cannellini beans, lemon juice, garlic, parsley, salt, freshly ground black pepper, fresh vegetables, crackers

Taken from www.myrecipes.com/recipe/chorizo-white-bean-dip (may not work)