Spicy Cannellini Dip

• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 cup canned pumpkin puree
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons sweet paprika
• 3/4 teaspoon granulated garlic
• 3/4 teaspoon ground dried chipotle pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups mild chunky salsa
• Garnish:
• 6 fresh parsley leaves, or to taste
• 2 pinches paprika, or to taste

1. Blend cannellini beans, olive oil, and lemon juice in a food processor until smooth; add pumpkin puree, parsley, paprika, garlic, chipotle pepper, salt, and pepper. Continue to process until just blended; spoon into a mixing bowl. Gently fold salsa through the bean mixture, avoiding crushing the vegetables.
2. Cover bowl with plastic wrap and refrigerate to allow flavors to blend, at least 4 hours. Stir dip and garnish with parsley leaves and paprika before serving.

cannellini beans, extravirgin olive oil, lemon juice, pumpkin puree, parsley, sweet paprika, garlic, ground dried chipotle pepper, salt, ground black pepper, chunky salsa, parsley, paprika

Taken from www.allrecipes.com/recipe/235803/spicy-cannellini-dip/ (may not work)