Pizza Corn Sprinkler

Drain and rinse one can of white beans or kidney beans under cold water, then pat them lightly dry with a paper towel to remove excess moisture.

Add the beans to a food processor or blender along with 2 tablespoons of olive oil and 2 tablespoons of water to help achieve a smooth consistency.

Season the bean mixture with 1 teaspoon of granulated garlic, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of sweet paprika, adjusting quantities to taste.

Process the mixture until completely smooth and creamy, scraping down the sides of the bowl as needed. Add additional water one tablespoon at a time if the dip appears too thick.

Taste the dip and adjust seasoning as needed, adding a pinch of salt or an extra dash of red pepper flakes for more heat if desired.

Transfer the dip to a serving bowl and drizzle the top with a light coating of olive oil, then finish with a sprinkle of sweet paprika and red pepper flakes for visual garnish.

Serve immediately at room temperature alongside corn chips, crackers, or toasted bread, or refrigerate covered for up to three days before serving.