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White Bean Pesto Dip with Pita Chips

Ingredients

3 cans (15 oz. each) cannellini (white kidney) beans, rinsed and drained
1 container (7 oz.) BUITONI Refrigerated All Natural Pesto with Basil
3 to 4 teaspoons fresh lemon juice
Pita chips

  

Directions

PLACE beans in food processor; cover. Process until smooth. Stir in pesto. Add lemon juice to taste. Season with ground black pepper. Serve with pita chips.

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White Bean Pesto Dip with Pita Chips

(4 stars based on 2 reviews)
Perfect for entertaining, this unique white bean dip features delicious and distinctive pesto flavors and takes just 10 minutes to prepare. Serve with pita chips or other crispy crackers.
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White Bean Pesto Dip with Pita Chips

Ingredients:

3 cans (15 oz. each) cannellini (white kidney) beans, rinsed and drained
1 container (7 oz.) BUITONI Refrigerated All Natural Pesto with Basil
3 to 4 teaspoons fresh lemon juice
Pita chips

Directions:

PLACE beans in food processor; cover. Process until smooth. Stir in pesto. Add lemon juice to taste. Season with ground black pepper. Serve with pita chips.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 0 minutes
Cooling Time: 0 minutes

Servings: 3

This recipe is:

Vegetarian

In this recipe:


Review This Recipe
  • Star(s)

    missing something

    Charlene from

    To me, this needed something else in it..I dont know what exactly..red pepper..??? but it was a bit bland. However..I didnt get all the beans in it because I dont have a food processor..but tried to adjust, even adding more pesto

  • Star(s)

    Easy and fabulous!

    Cara from

    This takes no time to make and everyone raves about it. Even the guys loved it!


Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe: 3 1/2 cups

  • Calories: 260
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 1g (6% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 420mg (17% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 3g
  • Protein: 7g
  • Vitamin A: 6% of DV
  • Vitamin C: 15% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

This recipe is:

Vegetarian

In this recipe:


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