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.

Categories: Dip, Kosher, Pesto, Recipe, Vegetarian | Tags: , | 2 Comments

Avocado Yogurt Dip & Sauce

OK, you caught me, I do not grow avocado’s, nor are they local.  But the vegetables I am dipping in this are ALL from my garden and…it is too yummy not to share.

I actually made this as a topping for bean burgers, but as I nibbled as I cooked, I realized it is a great dip for vegetables (and pretzels).

This is wonderful with perfectly ripe avocados, but also very forgiving for avocados that are just a little too soft.

Avocado Yogurt Dip/Sauce

1 avocado, meat removed from skin.

2/3 cup plain yogurt

1 pinch Salt

Freshly ground black pepper to taste

Mash the avocado.  Stir in the yogurt until well blended and fairly smooth, it will still be a little lumpy.  Add the salt and pepper to taste.

Serve with cut up vegetables such as carrots, cucumbers, tomatoes, zucchini, peppers

Makes a little over one cup of dip.

Categories: Dip, Recipe | Tags: , , | Leave a comment

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