Somewhat inpired by Michelle's hummus dip but with no chickpeas and no tahini on hand and a bunch of pesto left over from last week's CSA basil-fest, I set out to make some white bean and pesto dip to go with the potato chips I shouldn't have in my cupboard but I do. Here is the result, all ready in a to-go container to go to a pot luck this evening:
White Bean and Pesto Dip:
1 can white beans, rinsed
Olive oil to desired consistency
1/2 cup pesto
4 TBS lemon juice
Pepper to taste
Walnuts and lemon zest for garnish.
Puree white beans in food processor with a little bit of the olive oil to get get it going. Add pesto and pulse processor. Add more olive oil if necessary being careful not to over process. Add lemon juice and pepper to taste. Garnish with crushed walnuts and lemon zest.