Easy Italian White Bean Dip

Prep Time
8 min
Cook Time
0 min
Recipe Details
  • 19 oz canned cannellini beans, rinsed and drained
  • 1 Tbsp fresh lemon juice, or less to taste
  • 1 tsp lemon zest, finely grated, or less to taste*
  • 1 Tbsp water
  • 1/8 tsp table salt, or to taste
  • 1/4 cup(s) store-bought pesto sauce
  • 1 medium plum tomato(es), diced, divided
  1. Put beans, lemon juice, lemon zest, water and salt in a food processor or blender; process until smooth.
  2. Scrape mixture into a serving bowl; stir in pesto and all but 2 tablespoons of tomato. Refrigerate about 30 minutes for flavors to blend.
  3. To serve, remove dip from refrigerator and let come to room temperature; sprinkle with remaining tomato. Yields about 3 1/2 tablespoons per serving.
For a fancier presentation, swirl the pesto into the dip.

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