White Bean Pesto Dip
"This was in an ad in Bon Appetit, and looked tasty and simple."
photo by Lalaloula
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
3
ingredients
- 3 (15 ounce) cans white beans
- 7 ounces pesto sauce, prepared
- 3 1⁄2 teaspoons lemon juice, fresh
directions
- Process beans in a food processor until smooth.
- Add pesto and lemon juice. Process to combine.
- Check seasoning, add salt or pepper if needed.
- Serve with pita chips, or raw vegetables.
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Reviews
-
This is easy and so delicious. Great with all crackers, chips and veggies. We love this recipe. Ingrid, you beat me in posting the recipe. Thanks. -
Good and easy dip using store bought basil pesto. Made 1/3 recipe adding a bit more lemon juice. -
I'm always looking for healthy, economical recipes to fill up my boys with (2 teens - basically bottomless pits). I make a huge tub of hummus every couple of weeks that they eat in a variety of ways, and I'm so pleased to have discovered this recipe as it was quick to make and they really enjoyed it. Served with pita crisps for healthy after-school snacking. Thanks. -
I made this using some frozen spinach pesto that I had made some time ago. I was not sure how much was 7 ounces so I just used the baggie-ful. I like the texture and love that, depending on what I serve it with, it can be a healthy snack.
-
This is a nice basic dip recipe with a creamy texture and yummy pesto taste. The beans go great with the basil, garlic and pine nuts from the pesto and all in all this is perfect for veggie dipping! It would also make a wonderful cream sauce substitute in a pasta dish, I think.<br/>For my liking it could have a bit more seasoning, like e.g. garlic or chili.<br/>THANK YOU SO MUCH for sharing your tasty recipe with us, Ingrid H! Ill make it again.<br/>Made and reviewed for 1-2-3-Hit Wonders August 2010.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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