VEGGIE PATCH DIP

You’ll need:
3 slices of bread
3 cans cannellini beans
½ cup plain Greek yogurt
¼ cup fresh parsley
¼ cup olive oil
3 tbsp mayonnaise
3 tbsp lemon juice
1 clove garlic
Whatever veggies strike your fancy, for dipping. We like carrots, mini bell peppers, radishes and broccoli.

How to:

Preheat oven to 325° F. Tear bread into small pieces and place on a rimmed baking sheet. Bake 12–14 min. or until very dry and crispy. Cool completely.

While the bread is in the oven, drain and rinse the cannellini beans. Put into the food processor, along with the yogurt, parsley, olive oil, mayonnaise, lemon juice, garlic, salt and pepper. Purée until smooth. Add additional salt and pepper to taste. Transfer dip to a 2½–3 quart dish and spread in an even layer. Cover with plastic and refrigerate.

Once the bread pieces have cooled, use the food processer to pulse them into fine crumbs, or simply add to a large plastic bag and roll with rolling pin for the same effect.

It’s time to assemble the dip. Sprinkle bread crumbs over the dip and insert washed and dried veggies into the dip in rows. Enjoy by the fire!