# What You'll Need:
→ White Bean Dip
01 - 1 can (15 oz) 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
# 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 sides as needed. Adjust seasoning to taste.
02 - Spoon the white bean mixture 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 remaining slices to create beaks.
04 - Pat olives dry. Cut a lengthwise slit in 6 olives and gently stuff each with a mozzarella ball to form the penguin's white belly.
05 - Place a carrot coin flat as the foot. Stand the stuffed olive vertically on top of it.
06 - Top each stuffed olive with a whole olive as the head. Insert a carrot triangle into the pitted hole of the head olive to form the beak.
07 - Use a toothpick to pierce through the head, body, and feet, securing the penguin assembly.
08 - Repeat assembly to create 6 penguins and arrange them on or around the white bean mixture.
