Jack And The Bean Dip Recipe

• crown shaped cookie cutter
• 12 slices of pepperidge farm thin sliced white and wheat bread
• 1/3 cup olive oil,
• 4 tablespoon olive oil
• 1 teaspoon fresh oregano (also use for garnish)
• salt
• freshly ground black pepper
• 16 ounce canned cannelloni beans, dranied
• 2 cloves garlic
• 2 tablespoon fresh lemon juice

1. Method: Preheat the oven to 400 degrees Fahrenheit. Using a crown shaped cookie cutter, cut shapes into each slice of bread and arrange them on a large baking sheet lined with parchment paper. Brush reserved olive oil over the crowns and sprinkle with oregano, salt and pepper. Bake for 8-12 minutes or until golden in color and set them aside. Place the beans, garlic, lemon juice, adn 1/3 cup olive oil in the bowl of a food processor. Pulse until the mixture is pureed. Season with salt adn pepper to taste. Transfer the bean puree into a small bowl on a serving tray and arrange toast points around it. Drizzel olive oil on the bean dip adn garnish with oregano.