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    from "FreshDirect Recipes"

    A simple dip inspired by the classic flavors of Italy. If Meyer lemons are in season, I love to use them in place of regular lemons. Serve with crostini, sliced baguette or crudités.

    Yield: Makes about 1 1/2 cups
    Preparation time: 20 minutes active time

    1 medium onion, medium-diced
    10 large garlic cloves, medium-diced
    4 tablespoons olive oil
    1 15.5oz can of cannellini beans, rinsed and drained
    1/2 teaspoon of kosher salt
    Zest and juice of 1 lemon (about 1/2 teaspoon zest and 2 tablespoons juice)

    Print recipe

    1. Heat 2 tablespoons of olive oil in sauté pan over medium-low heat.
    2. Add onion and garlic. Stirring occasionally, cook until onion and garlic is softened and lightly golden (about 5 minutes). Set aside.
    3. In a food processor (fitted with an s-shaped blade), puree white beans until smooth. Scrape down sides of the bowl as you go.
    4. Add salt, remaining olive oil, zest & juice of lemon, and onion/garlic mixture. Puree until ingredients are completely blended and mixture moves easily around the bowl.
    5. Scrape into serving dish and serve immediately; or cover and chill at least 1 hour and up to overnight. Let come to room temperature before serving.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
      Garlic - $3.99/lb
     Farm Fresh, Med
      Goya Cannellini - $1.49/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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