Pesto Bean Dip

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.


2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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