For the last Super Bowl, we thought it would be fun to come up with some twists on traditional game day food. This white bean dip was great and it's an ideal way to use up that last cup or so from your pot of beans. I inhaled this stuff. I think it would be easy to add an anchovy for even more depth but it's pretty swell as it is. 1 cup cooked Rancho Gordo Marcella, Ayocote Blanco, Cassoulet or Alubia Blanca beans, with some bean broth 1 tablespoon olive oil, plus more for drizzling 1/2 yellow onion, sliced very thin 2 garlic cloves, minced 1 teaspoon Rancho Gordo Oregano Indio Salt to taste Minced fresh parsley for serving In a skillet over medium-low heat, warm the olive oil. Sauté the onion and garlic in the olive oil until translucent, about 15 minutes. When the onions are soft, add the beans, their broth, the oregano, and salt to taste. Mix well and remove from the heat. Using a food processor, immersion blender or a blender, blend the mixture until smooth. Pour onto a platter. Make a small “S” with your finger and drizzle with olive oil and sprinkle with parsley. Best served at room temperature. Serve with crudité (sliced fresh vegetables), crackers or chips.