Cannellini Bean Dip with Pesto

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  • Two 15-ounce cans cannellini beans, rinsed and drained
  • ¼ cup fresh lemon juice
  • 1 tablespoon olive oil
  • ¾ cup basil pesto
  • ½ cup shredded Parmesan cheese
  • ¾ teaspoon salt
  • ½ teaspoon pepper


  1. Place beans, lemon juice and olive oil in food processor and blend until smooth.
  2. Transfer mixture to a bowl and stir in remaining ingredients.
  3. Cover and refrigerate overnight.
  4. Serve at room temperature with crostini, flatbread or crudité. Makes about 2 ½ cups.
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