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White Bean Dip
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.6
White Bean Dip

2 cans (15 ounces) cooked white beans
1/2 medium onion, chopped fine
1/4 cup olive oil (extra-virgin has the most flavor)
1/2 bunch parsley, leaves only
1/4 cup lemon juice
1/2 t salt, or to taste

Drain beans; discard liquid. Put beans and other ingredients in a blender or food processor; puree until not quite smooth.

Cross References:
Stuffed Tomatoes
Vegetable Kebabs with Three Dips
Spiced Eggplant Dip
Cucumber-Mint Yogurt Dip
Ravioli with Walnut Sauce

Original Source:
Let's Talk Turkey

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