- 1 can cannellini beans, rinsed and drained (14 ounces)
- 1 clove garlic
- 1 1/2 tablespoons extra virgin olive oil (EVOO)
- 4 sprigs fresh mint leaves
- 6 sprigs fresh thyme leaves, stripped from stems
- Salt and freshly ground black pepper
- 3 tablespoons chives, chopped or snipped with scissors
- Have a grown-up helper (GH) pulse all the ingredients except the chives in a food processor until a smooth paste forms. Transfer to a bowl.
- Garnish the dip with chives sprinkled on top.