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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 13 |
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This is a 10-minute appetizer which is great when you need something in a jiffy with ingredients you have on hand. I substituted kidney beans and mixed the salsa with the other ingredients instead of spooning it into the center of the bean mixture. Recipe courtesy of Southern Living. Ingredients:
4 green onions, cut into 1 1/2 inch pieces |
2 garlic cloves |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
31 ounces cannellini beans (rinsed and drained) |
1/4 cup mayonnaise |
1/4 cup lemon juice |
1/2 cup salsa |
Directions:
1. Process onions, garlic cloves, cumin, and salt in a food processor until coarsely chopped.
2. Add beans, mayonnaise, and lemon juice and process until smooth. Stop to scrape down the sides as necessary and spoon into a shallow 9 inch round dish.
3. Process salsa in food processor until smooth, stopping to scrape down sides. Spoon into center of bean mixture.
4. Pull point of a wooden pick through salsa toward edge of dish to create a starburst design.
5. Serve chilled or at room temperature with tortilla chips.
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