Author Notes
This recipe is really easy to throw together since it relies on pantry staples (aka stuff that fits into a college student's budget). The balsamic vinegar adds a little sweetness without being too overbearing. It's good with pita chips or crudite and also makes a tasty sandwich spread. —StephanieSays
Ingredients
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15.5 ounces
can of white beans (Cannellini or Northern are good)
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3 tablespoons
pesto sauce (homemade if you have it)
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3 tablespoons
white balsamic vinegar
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1/2 teaspoon
lemon zest
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2 tablespoons
lemon juice (or to taste)
Directions
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Drain the beans and rinse them off.
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Pour them into a blender or food processor and mix them until smooth.
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Add in the rest of the ingredients and again mix until well combined.
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Add a little water, a few tablespoons at a time, if the dip is too thick.
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