White Bean and Pesto Dip

Description
Serve this low-fat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
 * Contributed by World Recipes Y-Group
 * Makes About 2 cups

Ingredients

 * 2 x 15-ounce cans cannellini beans (white kidney beans), rinsed, drained
 * ½ cup purchased pesto
 * 2 to 3 teaspoons fresh lemon juice

Directions

 * 1) Process beans in processor until smooth.
 * 2) Stir in pesto.
 * 3) Add lemon juice to taste.
 * 4) Season with salt and pepper. (can be Prepared 1 Day Ahead.)
 * 5) Stir dip before serving.