# Ingredient List:
→ White Bean Dip
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - ½ teaspoon sea salt
07 - ¼ teaspoon ground black pepper
08 - ¼ teaspoon smoked paprika (optional)
→ Olive Penguin Decoration
09 - 18 large black olives, pitted
10 - 6 small mozzarella balls (bocconcini or ciliegine)
11 - 1 large carrot
12 - 6 toothpicks
# How to Make:
01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika (if using) in a food processor. Process until smooth and creamy, scraping the bowl sides as needed. Adjust seasoning to taste.
02 - Spoon the dip into a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot and slice into twelve thin coins, about 1/8 inch thick, for penguin feet. Cut six small triangles from additional carrot slices to form beaks.
04 - Pat olives dry. Cut a lengthwise slit in six olives and gently stuff each with a mozzarella ball to create the penguin’s white belly.
05 - Place a carrot coin flat on the work surface as the feet base. Stand a stuffed olive vertically on top, then place a whole olive as the head. Insert a carrot triangle into the head olive’s pitted hole as the beak.
06 - Thread a toothpick through the head, body, and feet to hold the penguin together. Repeat this process to make six penguins and arrange them on or around the dip.
