"There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. —Nancy Testin, Harrington, Delaware..."
INGREDIENTS
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 tablespoon cider vinegar
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/3 cup reduced-fat mayonnaise
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2 tablespoons chopped fresh parsley
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Baked pita chips or assorted fresh vegetables