Easy Italian white bean dip
1
Points®
Total time: 8 min • Prep: 8 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Store-bought pesto streamlines the prep for this creamy, herbaceous dip that is packed with fiber and protein. Be sure to read labels on jarred pesto if you have a gluten sensitivity or nut allergy. Though pine nuts are considered a seed, they are best avoided by those with nut allergies as a precaution against cross-contamination. In the heat of summertime, consider making homemade pesto, especially if your herb garden is in full flush—you can always substitute canned chickpeas for the pine nuts if need be.
Ingredients
Canned cannellini beans
19 oz, rinsed and drained
Fresh lemon juice
1 Tbsp, or less to taste
Lemon zest
1 tsp, finely grated, or less to taste*
Water
1 Tbsp
Table salt
⅛ tsp, or to taste
Store-bought pesto sauce
¼ cup(s)
Plum tomato
1 medium, diced, divided
Instructions
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.
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