• Peel 2-4 cloves of garlic (depending on how garlicky you prefer your dip). Cut the garlic cloves into chunks.
• Drain 2 15.5 oz. cans of cannellini beans (or great northern beans). There is no need to rinse the beans.
• Place the drained beans into a food processor. Add the chopped garlic, 3 Tbsp. lemon juice, ½ tsp. Italian seasoning, ½ tsp. kosher salt, ¼ tsp. pepper, and ¼ tsp. red chili flakes (optional). Securely place the lid on the food processor and pulse a few times.
• Slowly pour 2 Tbsp. of olive oil through the opening on the lid of the food processor while pureeing the dip. The dip should become smooth and creamy.
• Taste the dip and adjust the flavors as needed. Feel free to add a bit more lemon juice, salt, or pepper if needed. Pulse the food processor each time additional ingredients are added to ensure a smooth texture.

For The Crostini: (Optional)

• Heat the oven to 400 degrees Fahrenheit.
• Cut 1-2 gluten free baguettes (or regular baguettes if not gluten free) into slices. Place the sliced baguette onto a large baking sheet. Brush some olive oil over each slice of bread.
• Place the baking sheet in the oven and toast for 6-8 minutes, or until the bread is slightly crispy and golden brown. Remove the baking sheets from the oven.
• To Serve: Serve the white bean dip spread onto the toasted crostini (optional). Alternately, it may be served with crackers, pita, raw veggies, or used as a sandwich spread.