White Bean and Pesto Dip
- 2 cloves garlic
- 2 15-oz cans cannellini beans
- juice of 1 lemon
- 1/2 cup prepared pesto (basil, cilantro, etc.)
- up to 1/4 cup water
- olive oil
- pine nuts
- chips
- Process garlic cloves in a food processor until finely minced. Add the remaining ingredients and process until smooth, adding water as necessary.
- Transfer to a serving dish. Drizzle with olive oil and garnish with pine nuts. Serve with chips or your favorite dippers. Enjoy!
- This dip keeps well in the refrigerator up to 5 days.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/08/white-bean-and-pesto-dip/
3.2.2646