# Components:
→ 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 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon smoked paprika (optional)
→ Olive Penguin Decoration
09 - 18 large black olives, whole and pitted
10 - 6 small mozzarella balls (bocconcini or ciliegine)
11 - 1 large carrot
12 - 6 toothpicks
# Method Steps:
01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and optional smoked paprika in a food processor. Blend until smooth and creamy, scraping down the sides as necessary. Adjust seasoning to taste.
02 - Spoon the mixture into a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot and slice into 12 thin coins approximately 1/8 inch thick for penguin feet. Cut 6 small triangles from additional slices for penguin beaks.
04 - Pat olives dry. Slit lengthwise 6 olives and gently stuff each with a mozzarella ball to create the penguin’s white belly.
05 - Place one carrot coin flat as feet, stand a stuffed olive vertically on top, then cap with a whole olive as the head. Insert a carrot triangle into the head olive’s pitted hole for the beak.
06 - Thread a toothpick through the head, body, and feet to stabilize each penguin. Repeat to assemble all six and arrange them on or around the dip.
