Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 balsamic bean dip with fresh veggies 1 15-ounce can cannellini (white kidney beans), drained 2 tablespoons olive oil 1 tablespoon balsamic vinegar plus extra for drizzling Oil from jar of sun-dried tomatoes Assorted crudités Pita bread, cut into wedges Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges. Makes 4 servings Author: Amy Finley Source: Bon Appétit, February 2008 Formatted by Chupa Babi: 06.20.08 Quote Link to comment Share on other sites More sharing options...
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