Name: White Bean and Pesto Dip
Yield: Makes about 2 cups
Ingredients: 2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained; 1/2 cup purchased pesto; 2 to 3 teaspoons fresh lemon juice

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Recipe information

Yield
Makes about 2 cups

Ingredients

2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained

1/2 cup purchased pesto

2 to 3 teaspoons fresh lemon juice

Preparation

Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.

TagsDip Spreads Condiment White Bean Bean and Legume Vegetable Starter Snack Dinner Gluten Free Vegetarian Easy Quick Weeknight Meals 30 Minutes or Less 5 Ingredients or Fewer No-Cook Food Processor Bon Appétit

Recipe notes

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