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Cannellini Bean, Scallion, and Prosciutto Dip
- 1 19-ounce can cannellini beans
- 1 small garlic clove
- 3 scallions (white and light green parts)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 ounces prosciutto
- 1 medium baguette, cut into rounds
Directions:View on Real Simple
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