# The Ingredients You'll Need:
→ 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
# Step-by-Step Instructions:
01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, salt, pepper, and smoked paprika, if using, in a food processor. Process until the mixture is smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
02 - Spoon the dip into a serving bowl and smooth the surface with a spatula.
03 - Peel the carrot and slice into 12 thin coins approximately 1/8 inch thick for penguin feet. Cut 6 small triangles from additional carrot slices to use as beaks.
04 - Pat olives dry. Cut a lengthwise slit in 6 olives and gently stuff each with a small mozzarella ball to form the white belly of the penguins.
05 - Place a carrot coin flat as feet, then stand a stuffed olive vertically on top. Mount a whole olive as the head above the body and insert a carrot triangle into the head olive's pitted hole to form the beak.
06 - Secure each penguin by threading a toothpick through the head, body, and feet. Repeat assembly for all six penguins and arrange them on or around the dip.
