Skip to main content
Epicurious
Bon Appétit

White Bean and Pesto Dip

3.7

(44)

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained
1/2 cup purchased pesto
2 to 3 teaspoons fresh lemon juice

Preparation

  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.

TagsDipSpreadsCondimentWhite BeanBean and LegumeVegetableStarterSnackDinnerGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerNo-CookFood ProcessorBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.