LEMONY WHITE BEAN DIP

2 cans (15-ounces each) white beans, such as cannellini or Great Northern beans
2 cloves garlic, chopped
1 cup fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt, or to taste

Drain and rinse beans. Place beans, garlic, parsley, lemon juice and oil in food processor. Process until smooth, scraping down sides of bowl once or twice as necessary. Scrape mixture into a small bowl. Stir in salt.

Can be made several hours in advance, covered and refrigerated. Let come to room temperature before serving.

Makes 10 servings
Source: Cool Kitchen by Lauren Chattman