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• Ingredients
• 1-2 cloves garlic
• 1 15-oz. can cannellini beans, drained and rinsed
• 1/3 cup fresh parsley, chopped
• 2 Tbsp. lemon juice
• 1/3 cup olive oil
• 1/2 tsp. salt, or to taste
• Pepper to taste

Place all the ingredients in a small food processor. Process until the mixture is a a dip-like paste. If it seems too dry, add more olive oil. Make sure to taste for salt. Serve with your favorite gluten-free chips or crackers or pita wedges or as a condiment for sandwiches. It’s all good.

NOTES: This keeps well under refrigeration for a day or two if you need to make it ahead. Be careful not to overdo the garlic. I used three large cloves last time and, wow, that was really strong! I like this dip because it’s made from ingredients I usually have on-hand, like fresh parsley. Its lack of wheat, rye, dairy, fish, and seafood makes it so everyone in the family can enjoy it. You could try any kind of white bean, instead of cannellini. I happen to like the flavor of the cannellini.