Name: Lemon & Dill White Bean Spread with Mediterranean Summer Salad
Ingredients: 3 - 15.5 oz. cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained); 2 cloves fresh garlic; 1/3 C Olivia's Wild Dill Olive Oil; 1 Tbsp. fresh squeezed lemon juice; Olivia's Himalayan Sea Salt to taste; Additional UP Certified Olive Oil for drizzling; 1 C cucumber cut into 1/2" dice; 1 C fresh tomatoes diced or cherry tomatoes cut in half; 2 Tbsp. fresh chopped dill; 2 Tbsp. fresh chopped flat leaf parsley; 1/2 C feta cheese; 1/2 C pitted olives, coarsely chopped or halved; 1/4 C Olivia's Single Varietal Extra Virgin Olive Oil; 2 Tbsp. Olivia's Dark Champagne Vinegar; 1 Tsp. Olivia's Himalayan Sea Salt; Fresh ground pepper to taste

Lemon & Dill White Bean Spread with Mediterranean Summer Salad

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Simple salad great for a pot luck!!

Lemon & Dill White Bean Spread with Mediterranean Summer Salad

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Ingredients

Dill and Lemon White Bean Spread

3 - 15.5 oz. cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 C Olivia's Wild Dill Olive Oil
1 Tbsp. fresh squeezed lemon juice
Olivia's Himalayan Sea Salt to taste
Additional UP Certified Olive Oil for drizzling

Mediterranean Summer Salad

1 C cucumber cut into 1/2" dice
1 C fresh tomatoes diced or cherry tomatoes cut in half
2 Tbsp. fresh chopped dill
2 Tbsp. fresh chopped flat leaf parsley
1/2 C feta cheese
1/2 C pitted olives, coarsely chopped or halved
1/4 C Olivia's Single Varietal Extra Virgin Olive Oil
2 Tbsp. Olivia's Dark Champagne Vinegar
1 Tsp. Olivia's Himalayan Sea Salt
Fresh ground pepper to taste

Directions

Dill and Lemon White Bean Spread

Place the beans, garlic, Olivia's Wild Dill Olive Oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth.
Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes thickens.

Mediterranean Summer Salad

Place the cut up vegetables in a re-sealable container
In a separate bowl, whisk the champagne vinegar with the salt until dissolved.
Add the olive oil the and pepper and whisk to combine.
Pour over the vegetables and allow to marinate refrigerated for no more than an hour.