White Bean and Pesto Dip

WHITE BEAN AND PESTO DIP

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

2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained 1/2 cup purchased pesto 2 to 3 teaspoons fresh lemon juice 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.

Makes about 2 cups. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out

Contributed by :
* World Recipes Y-Group