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Roasted Pepper And White Bean Dip (pareve)
Contributed by Eileen Goltz2 roasted red peppers (8 oz), rinsed
1 cup drained canned white beans (6 oz), rinsed
1/2 cup coarse fresh white bread crumbs (1 slice bread)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
In the bowl of a food processor combine all the ingredients. Process until smooth. Cover and refrigerate. Makes 2 cups.
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