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Combine breadcrumbs and milk in a small bowl; cover. Let stand 5 minutes.
Meanwhile, in blender or food processor, combine beans, sour cream, pine nuts, lemon juice, seasoning and cayenne. Cover and blend or process until nearly smooth. Add the breadcrumb mixture. Cover and blend or process until smooth. Stir in oregano (or basil). Cover; refrigerate for 2 to 24 hours. To serve, sprinkle the dip with pine nuts and oregano (or basil). Serve with vegetable dippers.