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[]
- 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.