White Bean and Pesto Dip

Description
Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets. Makes About 2 cups.


 * Contributed by World Recipes Y-Group

Ingredients

 * 2 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.