White Bean Dip with Oregano and Parmesan Cheese
Servings 1 1/2 cups

1 (15-ounce) can cannellini (white kidney beans), drained
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped fresh oregano
purchased breadsticks
assorted vegetables (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)

Combine first 6 ingredinets in processor. Blend until almost smooth. Transfer to bowl. Season dip with salt and pepper. Place bowl with dip on platter. Serve with breadsticks and vegetables.