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Canneloni Dip

March 4, 2014


This is so easy, rustic and fabulously good. Just serve with some crusty Italian bread.

You’ll Need:

19 oz can of cannelloni beans, rinsed & drained

3/8 cup best quality olive oil

1 tbs minced garlic

Handful Italian parsley, very roughly chopped

Juice of 1 large lemon

Salt & pepper

A food processor


1. Put everything but the salt & pepper in the food processor & pulse a few times, until it’s a very coarse purée.

2. Season with salt & pepper to taste.

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