White Bean Dip

• 2 (15.5-ounce) cans cannellini beans or other white beans, drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup minced red onion
• 2 tablespoons chopped fresh sage
• 2 teaspoons grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced

1. Place beans in a large bowl, and coarsely mash with a fork or pastry blender. Add parsley and remaining ingredients, and stir well. Serve at room temperature, or cover and chill until ready to serve.
2. Bread Bases: Bread is an essential part of the Italian diet and is a great base for traditional dips and spreads, as well as more elaborate toppings. Crostini (usually plain toasted bread) and bruschetta (garlic bread that's traditionally grilled) are easy to make at home.
3. To make crostini: Coat 1/2-inch slices of Italian or French bread baguette with cooking spray, and bake at 375 for 10 minutes.
4. To make bruschetta: Prepare grill. Place 1/2-inch slices of Italian or French bread baguette on a grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub one side of each bread slice with cut sides of halved garlic cloves.
5. If you don't have time to make your own, check your local supermarket for commercial panetini (oven-baked Italian toast), crostini, and bruschetta.

cannellini beans, parsley, red onion, fresh sage, lemon rind, lemon juice, olive oil, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/white-bean-dip-4 (may not work)