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- 2 cans cannellini beans, drained
- 3 Tbsp. jarred pesto (be sure to find one without nuts if you are serving those with allergies)
- 1 head roasted garlic
- 1/3-1/2 cup apple cider or tomato vinegar
- 1/4 cup olive oil
- Special Equipment: Food Processor
Directions:View on PBS Food
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