# What You Need:
→ White Bean Dip
01 - 1 (15 oz) can 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, blend cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika if using until smooth and creamy. Scrape down the sides as needed and adjust seasoning to taste.
02 - Spoon the dip into a serving bowl and level the surface with a spatula.
03 - Peel the carrot and slice into twelve thin coins about 1/8 inch thick for penguin feet. From additional slices, cut six small triangles to serve as beaks.
04 - Pat olives dry. Cut a lengthwise slit in six olives and gently insert a mozzarella ball to form the penguin’s white belly.
05 - Place a carrot coin flat on the work surface as feet and stand a stuffed olive vertically on top. Add a whole olive for the head, inserting a carrot triangle into the head olive’s pitted hole to create the beak.
06 - Thread a toothpick vertically through the head, body, and feet to fix the penguin decoration securely.
07 - Repeat the assembly process for all six penguins and arrange them on or around the white bean dip before serving.
