15 oz can white beans, rinsed and drained
1 1/2 tablespoons lemon juice
1-2 tablespoons extra virgin olive oil
1 1/2 teapspoons crushed garlic
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 tablespoons finely chopped black olives
2 tablespoons finely chopped parsley

1. Place all ingredients except the black olives and parsley in a food processor and process until smooth. Add a few teaspoons of water if the mixture seems too thick.

2. Spread the mixture on a shallow dish.

3. Combine the olives and parsley in a small bowl, toss well to mix, and sprinkle over the bean dip.

4. Serve with celery sticks, or veggies of your choice for Phase 1. Serve with whole grain pita for Phase 2.

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