# 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 - ½ tsp sea salt
07 - ¼ tsp ground black pepper
08 - ¼ 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
# Preparation steps:
01 - In a food processor, combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika if using. Process until smooth and creamy, scraping sides as necessary. Adjust seasoning to taste.
02 - Transfer the blended mixture to a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot and slice into 12 thin coins approximately 1/8-inch thick for penguin feet. From additional slices, cut 6 small triangles to use as beaks.
04 - Pat olives dry. Cut a lengthwise slit into 6 olives and gently insert one mozzarella ball into each slit to form the penguin’s white belly.
05 - Place one carrot coin flat on work surface as feet. Stand each stuffed olive vertically on top of the carrot coin.
06 - Top each body with a whole olive as the head. Insert a carrot triangle into the head olive’s pitted hole to create the beak.
07 - Use a toothpick to thread through the head, body, and feet to hold each penguin decoration together.
08 - Repeat the assembly process for all 6 penguins and arrange on or around the white bean mixture in the serving bowl.
