Provencal White Bean Dip

• 120 g (about 2/3 cup), drained and rinsed — Canned white beans, drained and rinsed
• 100 g, cut into sticks — Cucumber with peel
• 75 g, cut into strips — Raw red bell pepper
• 4.5 g (1 tsp) — Extra-virgin olive oil
• 15 g (1 tbsp) — Fresh lemon juice
• 2.8 g (1 tsp), finely grated — Raw garlic
• 1 g (1 tsp) — Dried oregano leaves
• 3 g (1 tbsp), finely chopped — Fresh chives
• 0.3 g (1/8 tsp) — Ground black pepper
• 0.5 g (small pinch) — Fine salt

Method

1. 1Prepare the beans, cucumber, and pepperDrain thoroughly, then shake off all excess liquid.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse the beans thoroughlyRinse the beans thoroughly, then pat them dry. Cut the cucumber into sticks and the red pepper into strips; keep the cucumber and red pepper separate from the dip bowl.Look for: The beans are well drained, and the cucumber and red pepper are dry and sturdy enough for dipping.Safety: Rinse canned beans under clean running water and use a clean board for the ready-to-eat cucumber and red pepper.
3. 3Measure ingredients: Mash the herb bean dipMeasure white beans, extra virgin olive oil, lemon juice, garlic, and oregano using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mash the herb bean dipMash the beans vigorously for 2 minutes with the olive oil, lemon juice, grated garlic, oregano, black pepper, and salt until thick and creamy; stir in all of the chopped chives.2 minLook for: The dip is creamy with slight bean texture and no whole garlic clumps.Safety: Use clean utensils and refrigerate the dip immediately if serving is delayed.
5. 5Plate the dip cupsSpoon all of the dip into a small serving bowl.Look for: The plate the dip cups stage is complete and ready for the next action.
6. 6Arrange every cucumber stickArrange every cucumber stick and pepper strip alongside for dipping.Look for: The complete dip portion is mounded in a small bowl, and the cucumber and red pepper remain dry.Safety: Keep the snack at 40°F or colder if not eating immediately.