Balsamic Bean Dip with Fresh Veggies

Balsamic Bean Dip with Fresh Veggies

1 each 15-ounce can cannellini beans, drained, (isle 4)
2 tablespoons olive oil, (isle 5)
1 tablespoon white balsamic vinegar plus extra for drizzling, (isle 5)
Assorted crackers (isle 7) and/or fresh vegetables

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.  Season with salt and pepper.  Transfer to bowl.  Drizzle with olive oil and a few drops of vinegar.  Serve with crackers and veggies.