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Cook the Book: White Bean and Mustard Greens Dip

Book CoverMartha Stewart does this recipe an injustice by leaving "bacon" out of its title. The white beans are lusciously creamy, of course, and the mustard greens pleasantly peppery, but it's the five slices of bacon, diced and crisped, per 1 1/2 cups of dip that really make this dish sing.

Based on the flavors of caldo gallego, a homey Spanish stew of beans, kale and ham hocks, the white bean and mustard green dip is best served warm, and with breads and crackers rather than vegetables.

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