RCI-VG.004.1530.001
White Bean and Pesto Dip
Serve this low-fat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultybeginner
Ingredients
- x 15-ounce cans cannellini beans (white kidney beans)2 unitrinsed, drained
- purchased pesto½ cup
- 2 to 3 teaspoons
Method
1
Rinse and drain both cans of cannellini beans thoroughly under cold water to remove excess starch and canning liquid.
2
Combine the drained beans, pesto, and 2 teaspoons of fresh lemon juice in a food processor.
3
Pulse the mixture until it reaches a smooth, creamy consistency, scraping down the sides as needed, about 1-2 minutes.
4
Taste the dip and add the remaining 1 teaspoon of lemon juice if a brighter, more acidic flavor is desired.
5
Transfer the dip to a serving bowl and serve immediately with crackers, vegetables, or bread.