white bean and pesto dip

White bean and pesto dip

A really simply and healthy dip. Serve with crudités, toasted pita chips, or crackers.

  • 1 can (15-oz) cannellini beans (white kidney beans), rinsed and drained
  • 2 cloves garlic, chopped
  • ———
  • 1/4 cup pesto
  • 2 Tbsp fresh lemon juice
  • Salt and pepper

Process beans and garlic in food processor until smooth.

Stir in pesto and lemon juice. Season to taste with salt and pepper.

Can be thinned with a little olive oil, if necessary.

Yield: 1 cup

Credits: Adapted from Epicurious.com