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Balsamic Bean Dip with Fresh Veggies

['1 15-ounce can cannellini (white kidney beans), drained', '2 tablespoons olive oil', '1 tablespoon balsamic vinegar plus extra for drizzling', 'Oil from jar of sun-dried tomatoes', 'Assorted crudités', 'Pita bread', 'cut into wedges']

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

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