# Components:
→ White Bean Dip
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 2 tbsp extra-virgin olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 clove garlic, minced
05 - 2 tbsp fresh parsley, chopped
06 - 1/2 tsp sea salt
07 - 1/4 tsp ground black pepper
08 - 1/4 tsp 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
# Directions:
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 down sides as needed. Adjust seasoning to taste.
02 - Transfer the mixture to a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot. Slice into 12 thin coins approximately 1/8 inch thick for feet, and cut 6 small triangles from additional slices for the beaks.
04 - Pat olives dry. Cut a lengthwise slit in 6 olives and gently stuff each with a mozzarella ball to create the penguins' white bellies.
05 - On a work surface, place a carrot coin flat for feet. Stand a stuffed olive vertically atop the carrot. Add a whole olive as the head. Insert a carrot triangle into each head olive’s pitted hole to form the beak.
06 - Anchor each penguin by threading a toothpick through the head, body, and feet.
07 - Repeat assembly for all 6 penguins and arrange them on or around the white bean mixture for serving.
