Lemony Bean Dip

Our Lemon Vinaigrette perks up this creamy bean dip,   
a wonderful complement to crunchy fresh vegetables or grilled slices of bread.

1 15 oz. can of cannellini beans, rinsed and drained
1/3 C. Tait Farm Lemon Vinaigrette (or more to taste)
1 Tbs. finely chopped fresh herbs of your choice
freshly ground black pepper
salt to taste
 
Drain and rinse the cannellini beans in a colander.  In a food processor, combine the beans, herbs, pepper and Lemon Vinaigrette. 

Pulse until smooth and creamy. Add salt and pepper to taste. (We suggest you taste before adding salt, as canned beans can be quite salty.) Serve with pita chips, raw vegetables or grilled slices of rustic bread.