This light and zesty dip is a quick and easy summertime snack. It takes less than 5 minutes to prepare and is great just-made, but I like it best chilled. Prepare up to two days in advance and serve with toasted pita, crackers, or tortilla chips. Also yummy grilled on bruschetta.

1 can white beans, rinsed and drained
2 sprigs parsley, leaves only
5 cloves garlic
1 fresh jalapeño or serrano, stem, seeds and membrane removed
juice of 1 lime
salt

Combine all ingredients in a blender or food processor and process until smooth. Chill if desired and serve with bread, crackers, or tortilla chips.