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 This
light and zesty dip is a quick and easy summertime snack.
It takes less than 5 minutes to prepare and is great
just-made, but I like it best chilled. Prepare up to
two days in advance and serve with toasted pita, crackers,
or tortilla chips. Also yummy grilled on bruschetta.
1 can white beans,
rinsed and drained
2 sprigs parsley,
leaves only
5 cloves garlic
1 fresh jalapeño
or serrano, stem, seeds and membrane removed
juice of 1 lime
salt
 Combine
all ingredients in a blender or food processor and process
until smooth. Chill if desired and serve with bread,
crackers, or tortilla chips.
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