Bean dip isn't overly exciting. But it's just the thing I want to find in my fridge when lunchtime rolls around or the afternoon munchies strike and I'm tempted to dig into my stash of chocolate or grab a bag of chips. Spread it on sandwich. Or gather a mound of fresh veggies (and/or pita if you need carbs- I always do) and dip away. It took a bit of tweaking to get this recipe right. First off, it was wayyy to pungent. 1/2 clove garlic turned out to be perfect for us (baby girl and me, that is). I suggest starting there and adding more if you find it lacking. I want a bit of garlic kick, but don't want to still be tasting it the next morning. I also cut back on the olive oil. And in went some smoked paprika and dried oregano. You could definitely mess around with the seasonings though. Next time I think I'll try replacing the parsley with cilantro.

White Bean Dip

INGREDIENTS
1 15-oz. can white beans (canellini or great northern), drained and rinsed
1/2 clove garlic
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
1/4 cup packed fresh parsley
1/4 tsp. dried oregano
1/4 tsp. kosher salt
heaping 1/4 tsp. smoked paprika
freshly ground black pepper, to taste

DIRECTIONS
1. Place beans, garlic, lemon juice, olive oil, parsley, oregano, and paprika in bowl of food processor. Pulse until chunky or puree until smooth. Season with freshly ground black pepper and more salt (if necessary), to taste.

Serves 6.

(Adapted from Food Network)