Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Makes about 2 cups.

INGREDIENTS

  • 215-ounce cans cannellini beans (white kidney beans), rinsed, drained
  • 1/2 cup purchased pesto
  • 2 to 3 teaspoons fresh lemon juice


    DIRECTIONS

    Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.