I made this delicious dip for my meditation group last night...sooo good. They all wanted the recipe so I thought I would share it here.
In food processor combine 2 cans cannellini beans rinsed and drained, 4 avocados, 4 garlic cloves, 1 cup packed fresh parsley leaves, 1/4 cup white wine vinegar, 1/2 tsp red pepper flakes, and 6 TBS water. Season with coarse salt. Process until smooth.
From the January issue of everyday food magazine.