<http://schema.org/recipeInstructions>
" In bowl, with hands, crush tomatoes into small bits; drain. Discard liquid. In 2-quart saucepan, heat 1 tablespoon oil on medium. Add shallot and garlic; cook 2 minutes or until golden, stirring. Add tomatoes, sugar, thyme, 1/8 teaspoon salt, and pinch of black pepper. Cook 6 to 8 minutes or until almost dry, stirring. Remove from heat; discard thyme. Cool. In food processor, pulse beans, feta, mayonnaise, lemon juice, remaining tablespoon oil, and 1/8 teaspoon salt until smooth. In medium bowl, combine parsley, green onions, and capers. In 4-cup serving bowl, layer half of bean dip, all of tomato sauce, and half of herb mixture. Top with remaining dip and herb mixture. Cover; refrigerate at least 2 hours or up to 1 day. Serve with crudit\u00E9s."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a38505/layered-white-bean-tomato-dip-recipe-ghk1211/>