# 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 - 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 the sides as needed. Taste and adjust seasoning if necessary.
02 - Transfer the dip into a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot and slice into 12 thin coins, about 1/8 inch thick, for penguin feet. Cut 6 small triangles from additional carrot slices for the beaks.
04 - Pat olives dry. Slice lengthwise in 6 olives and carefully stuff each with a mozzarella ball to create the penguins’ white bellies.
05 - Place one carrot coin flat to serve as the feet. Stand the 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 as the beak.
07 - Secure each penguin by threading a toothpick through the head, body, and feet to hold all parts together.
08 - Repeat assembly steps to create six penguins. Arrange the penguins on or around the dip for decorative presentation.
