# What You’ll Need:
→ White Bean Dip
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon 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
# How To Make It:
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 down the sides as needed. Taste and adjust seasoning.
02 - Transfer the dip to a serving bowl and smooth the top with a spatula.
03 - Peel the carrot and slice into 12 thin coins about 1/8 inch thick for penguin feet. Cut an additional 6 small triangles from carrot slices to form beaks.
04 - Pat olives dry. Cut a lengthwise slit in 6 olives and gently stuff each with a mozzarella ball to create the penguin’s white belly.
05 - Place a carrot coin flat on your work surface for feet. Stand a stuffed olive vertically on top.
06 - Top the stuffed olive with a whole olive as the head. Insert a carrot triangle into the pitted hole of the head olive to form the beak.
07 - Thread a toothpick through the head, body, and feet to secure the penguin.
08 - Repeat the assembly to create 6 penguins. Arrange them on or around the white bean dip before serving.
