# What You'll Need:
→ 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
# How To Make It:
01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika in a food processor. Blend 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 using a spatula.
03 - Peel the carrot and slice into twelve 1/8-inch thick coins for penguin feet. From additional slices, cut six small triangles to use as beaks.
04 - Pat olives dry. Cut a lengthwise slit on 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 feet. Stand a stuffed olive vertically on top of each carrot coin.
06 - Top each stuffed olive with a whole olive as the head. Insert a carrot triangle into the head olive’s pitted hole to form the beak.
07 - Use a toothpick to thread through the head, body, and feet to secure the penguin. Repeat for all six penguins and arrange them on or around the white bean dip.
