White Bean Dip With Oregano And Parmesan Cheese - cooking recipe

Ingredients

1 (15 ounce) can cannellini, drained (white kidney beans)
3 tablespoons olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, freshly grated
2 teaspoons fresh oregano, chopped
1 garlic clove, chopped
breadstick
assorted fresh vegetable (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)

Preparation

Combine first 6 ingredients in processor.
Blend well until almost smooth.
Transfer to bowl.
Season dip with salt and pepper, to taste.
(Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter.
Serve with breadsticks and vegetables.
Makes about 1 1/2 cups.