White Bean Dip

• 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• 2 cloves Garlic, Chopped
• 3 Tablespoons Fresh Lemon Juice
• 13 cups Olive Oil, Extra Virgin
• 13 cups Italian Parsley, Chopped And Packed
• Salt And Pepper, to taste

1. Puree the beans, garlic, lemon juice, olive oil and parsley in a food processor until combined.
2. Season with the salt and pepper, to taste.
3. Pulse 4 or 5 times to incorporate.
4. Transfer to a bowl and serve with pita chips!
5. Refrigerate any unused portion.
6. Will stay good 4 to 5 days.
7. I usually double the recipe because it is so good!

beans, garlic, lemon juice, olive oil, italian parsley, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/white-bean-dip-4/ (may not work)