Healthy and yummy snacking- my favorite combination.  I love beans and I love pesto, but I never had combined them until I tried this recipe from Mollie Katzen’s Enchanted Broccoli Forest cookbook.

I used canned organic navy beans and pesto made from the garden.  See my pesto post.  Since you can make the petso and freeze it, this is a dip from the garden that you can make any time of the year.  It seems appropriate to post it now, with it being a green dip, it is perfect for red and green holiday entertaining!

This was a big hit, super easy to make, and absolutely wonderful with pretzels!

Pesto Bean Dip

15-ox can white beans (pea or navy), rinsed and drained

3 Tbsp pesto (home-made, see any of the pesto recipes posted earlier)

1 Tbsp red wine vinegar

Salt & Pepper to taste

Place the beans, pesto and vinegar in a food processor; blend to a paste

Transfer to a bowl and season to taste with the salt and pepper.  Cover tightly and chill.  Serve with pretzels, vegetables, crackers, etc.  Enjoy!

Makes 1 1/2 cups.