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 lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.