- 2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained
- 1/2 cup purchased pesto
- 2 to 3 teaspoons fresh lemon juice
- 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.