# Ingredient list:
→ 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
# Step-by-Step Guide:
01 - Combine cannellini beans, olive oil, lemon juice, garlic, parsley, sea salt, black pepper, and smoked paprika (if using) in a food processor. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
02 - Transfer the blended mixture to a serving bowl and smooth the surface using a spatula.
03 - Peel the carrot and slice into 12 thin rounds about 1/8 inch thick for penguin feet. From additional carrot rounds, cut 6 small triangles for beaks.
04 - Pat olives dry. Cut a lengthwise slit into 6 olives and gently stuff each with a mozzarella ball to create the penguins' white bellies.
05 - Place one carrot round flat on the workspace as feet. Stand a stuffed olive vertically on top of the feet.
06 - Place a whole olive on top of the stuffed olive to form the head. Insert a carrot triangle into the head olive's pitted hole as the beak.
07 - Use a toothpick to skewer the head, body, and feet, securing each penguin assembly.
08 - Repeat the assembly process for all six penguins and arrange them on or around the white bean dip.
