Put this out as a dip, wrap it up in a tortilla, spread it in a sandwich or plop it on top of your bowl of nachos.


2 15 oz cans of white bean (or black) beans
2 cloves of garlic, chopped finely
4 Tablespoons of fresh cilantro, chopped

3 Tablespoons of any of these Sunshine Coast Olive Oil Co. flavours: Persian Lime Olive Oil (for a Mexican twist), Garlic Olive Oil (for a Mediterranean flavour), Cayenne Red Pepper Olive Oil (spicy!) or Baklouti Green Chili Olive Oil (spicy)
1 Tablespoon Chili Powder (or a Mexican seasoning mix)
1 green onion, chopped finely
1 Teaspoon Sunshine Coast Olive Oil Co. Jalapeno White Balsamic
Salt and pepper to taste

Using a blender or food processor, pulse ingredients to coarsely chop the beans, garlic, cilantro and olive oil of your choice.
Transfer the mixture to a bowl and add the chili powder, Jalapeño balsamic, onion, sea salt and pepper to taste.
Chill in the refrigerator for at least one hour to allow flavors to blend.
Serve with nacho chips and guacamole.