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White Bean and Pesto Dip

3.7

(44)

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

  1. 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.

TagsDipSpreadsCondimentWhite BeanBean and LegumeVegetableStarterSnackDinnerGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerNo-CookFood ProcessorBon Appétit
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