White bean spread

I've made this a few times as both a dip and on toasted bread topped with tenderloin and bacon (mmmm).

Ingredients

• 1 can of great northern beans
• 1 clove of garlic
• 1/4 cup (or more) of grated parmesan/romano
  
• salt, black pepper, oregano, basil
• nutmeg
  
• balsamic vinegar (optional)
• olive oil (optional)

The first step is to drain most of the water out of the beans leaving just enough to make it easy to puree. Next, add the beans and garlic to the food processor and blend until smooth. Add more water if necessary to allow it to attain the consistency of hummus. Add the cheese, a dash of oregano and basil, a few grinds of black pepper, and salt to taste. I often add a dash of balsamic vinegar and a tablespoon of olive oil, and a really small amount of nutmeg, but these are all optional.

It's good either warm or cold...I think it's best on some warm, toasted bread.