# 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 - 1/2 tsp sea salt
07 - 1/4 tsp ground black pepper
08 - 1/4 tsp smoked paprika (optional)
→ Olive Penguin Decoration
09 - 18 large black olives, pitted
10 - 6 small mozzarella balls (bocconcini or ciliegine)
11 - 1 large carrot
12 - 6 toothpicks
# Directions:
01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika in a food processor. Process until smooth and creamy, scraping down sides as needed. Adjust seasoning to taste.
02 - Transfer the dip into a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot and slice into twelve thin coins approximately 1/8 inch thick for penguin feet. Cut six small triangles from additional carrot slices for beaks.
04 - Pat the olives dry. Cut a lengthwise slit in six olives and gently stuff each with a mozzarella ball to create the penguins’ white belly.
05 - Place a carrot coin flat on the work surface for the feet, then stand the stuffed olive vertically on top.
06 - Top each body with a whole olive as the head. Insert a carrot triangle into the head olive’s pitted hole to form the beak.
07 - Thread a toothpick through the head, body, and feet to hold each penguin together.
08 - Repeat the assembly for all six penguins and arrange them around or on top of the white bean dip for an attractive presentation.
