Cannellini Bean and Basil Pesto Dip

Do you say white beans or cannellini beans? I find myself switching between the two all the time. So this is either Cannellini Bean and Pesto Dip, or White Bean and Pesto Dip depending on day.

Regardless of which way you say it, this is a really tasty dip to share. And so easy too! I made this for a birthday lunch we made for Brent’s mom. He was making her a big Italian dish for the main course, and I wanted something light for an appetizer that would pair with it.

It was so simple to pull together. The only real cooking you’ll do is simmer the beans for a few minutes to get the raw taste out of them, and warm up some pita bread if that is what you want to serve it with. You could also serve the dip with veggies, pita chips, or sliced baguette. I think it would pair beautifully with any of them.

The recipe below makes just shy of 3 cups which would serve about 4-6 as a light appetizer. It can be easily doubled/tripled if you’re serving more.

Cannellini Bean and Pesto Dip

* Makes approx 3 cups

(printable recipe)

Ingredients:

-          2 cups cannellini beans, (one 19oz can)

-          ¾ cup basil pesto

-          Juice half a lemon

-          Zest of whole lemon

-          2 tbls water

-          S&P

Directions:

1- Drain the beans and rinse well. Place in a small sauce pan and cover with water. Let simmer on low heat for 6-8 minutes. Remove from water and allow to cool for a few minutes.

2- In a blender or food processor add beans, lemon zest, lemon juice, and water. Pulse until smooth. Add small amounts of additional water only if needed. Taste and season with salt and pepper to taste.

3- Chill in the fridge for a minimum of one hour before serving. 

So which do you say? White bean or cannellini bean? Does it irritate you when someone uses the opposite? 

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