- 1/2 cup basil pesto
- 2 (19 ounce) cans white kidney or great northern beans rinsed and drained
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 cup tomato pieces, seeded and chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green sweet pepper or sliced pitted ripe olives
- Keebler® Wheatable® Crackers
- Drain excess oil from pesto; set aside.
- In a blender or food processor bowl combine drained beans, olive oil, and garlic; cover and blend or process until smooth.
- Spread half of the mixture in the bottom of a 9-inch pie plate. Carefully spread pesto over bean mixture in pie plate. Spread remaining bean mixture over pesto. Top with tomato, cheese, and pepper or olives. Cover and chill in refrigerator for up to 6 hours. Serve with Keebler(R) Wheatables(R) crackers.