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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)

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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.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Organic Yellow Onion, Medium - $2.29/lb
  Garlic - $3.99/lb
  Goya Cannellini Beans - $1.49/ea
  Lemons - $0.99/ea
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25fl oz
  Morton's Coarse Kosher Salt - $2.99/ea
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