White Bean and Pesto Dip


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

1. 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.

View full recipe at SpringPad


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