Author Notes: This recipe is really easy to throw together since it relies on pantry staples (aka stuff that fits into a college student’s budget). The balsamic vinegar adds a little sweetness without being too overbearing. It’s good with pita chips or crudite and also makes a tasty sandwich spread. —StephanieSays
Makes: 1.5 cups
Ingredients
-
15.5
ounces can of white beans (Cannellini or Northern are good)
-
3
tablespoons pesto sauce (homemade if you have it)
-
3
tablespoons white balsamic vinegar
-
1/2
teaspoon lemon zest
-
2
tablespoons lemon juice (or to taste)
Directions
- Drain the beans and rinse them off.
- Pour them into a blender or food processor and mix them until smooth.
- Add in the rest of the ingredients and again mix until well combined.
- Add a little water, a few tablespoons at a time, if the dip is too thick.
/023fe9b9-1e52-4302-b3f9-8f4f9f5eac2d--IMG_4011.JPG "Pesto White Bean Dip 2")
