Easy Italian white bean dip
Canned cannellini beans
19 oz, rinsed and drained
Fresh lemon juice
1 Tbsp, or less to taste
1 tsp, finely grated, or less to taste*
⅛ tsp, or to taste
Store-bought pesto sauce
1 medium, diced, divided
- Put beans, lemon juice, lemon zest, water and salt in a food processor or blender; process until smooth.
- Scrape mixture into a serving bowl; stir in pesto and all but 2 tablespoons of tomato. Refrigerate about 30 minutes for flavors to blend.
- To serve, remove dip from refrigerator and let come to room temperature; sprinkle with remaining tomato. Yields about 3 1/2 tablespoons per serving.