Pesto White Bean Dip
Recipe By Katie Cavuto Boyle RD
Could there be an easier recipe? We don’t think so. This dip is perfect for packing lunch – try some vegetable dippers with pretzel sticks.
- 1, 15 ounce can of rinsed and drained cannellini beans
- 2 tablespoons of homemade or store bought pesto
1. Combine beans and pesto in a food processor. Season with salt and pepper and serve.
Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.
By Lari Robling - April 18th, 2012
High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.
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