White Bean Pesto Dip
A creamy nutrient-packed dip that’s delicious no matter what you pair it with! This recipe is super quick and easy. Toss everything into a blender or food processor, and you’re done! Make this for festive get-togethers or as a great on-the-go snack with your favourite veggies and pita.
Equipment
- Food Processor (or a blender)
Ingredients
- 1 can Cannellini (white) beans (398mL can) drained and rinsed
- 1/4 cup Store-bought pesto overflowing for the best flavour
- 2 handfuls Spinach chopped
- 1 tbsp Lemon juice optional
- 1 tbsp Olive oil More olive oil can be added to thin the consistency of the dip as needed
- 1-2 cups Things to dip! Sky's the limit. We love carrots, peppers, tomatoes, crackers, pita and pretzels!
- salt and pepper to taste season as desired
Instructions
- Toss all ingredients into a food processor and pulse until smooth. The lemon adds a nice tangy contrast but can be omitted if you don’t have some on hand. Add more or less pesto depending on your taste preferences. After blending, scrape down the sides and blend again until mostly smooth.
- Serve with veggies and crackers or bread to dip!
Notes
- For lemon lovers, consider adding in grated lemon zest for some extra tang (optional)
- (optional) drizzle some olive oil on top with a garnish of lemon wedges upon serving
- When using a food processor or blender, aim to minimize the machine going for more than a minute consistently as the heat from the blender can impact the colour of the dip. To maintain bright green colouring, pulsing or short bursts on the blender is ideal.