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Balsamic Bean Dip with Fresh Veggies
Baked Goat Cheese with Roasted Garlic and Caramelized Red Onion
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.