White Bean and Pesto Dip

Description Edit

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 Edit

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

Directions Edit

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.