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Cannellini Bean, Scallion, and Prosciutto Dip

Photo: Beatriz Da Costa
Yield Makes 6 to 8 servings

Ingredients

  • 1 19-ounce can cannellini beans
  • 1 small garlic clove
  • 3 scallions (white and light green parts)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 ounces prosciutto
  • 1 medium baguette, cut into rounds

How to Make It

  1. Drain and rinse the cannellini beans.

    Finely chop the garlic and slice the scallions.

    In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper.

    Tear the prosciutto into 1-inch pieces and fold into the beans. Serve with the baguette.