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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
Directions:View on Bon Appetit
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