• 1 can cannellini beans (14 ounces), rinsed and drained
• 1 clove garlic
• 1 1/2 tablespoons extra virgin olive oil (EVOO)
• 4 sprigs fresh mint leaves
• 6 sprigs fresh thyme leaves, stripped from stems
• Salt and freshly ground black pepper
• 3 tablespoons chives, chopped or snipped with scissors

Pulse all the ingredients except the chives in a food processor until a smooth paste forms. Transfer to a bowl.

Garnish the dip with chives sprinkled on top.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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