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.
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