| Golda's Cilantro Pesto and White Bean Dip |
Ingredients:
- 1 can (540 ml. or 19 fl. oz.) white beans (I used white kidney beans)
- 1 handful fresh, washed, chopped spinach
- 1 container Golda's Cilantro Pesto
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To prepare: Open can of beans and drain. (Save the fluid for soups!).
Place beans in the bowl of a food processor. Add about 1/3
of the container of Golda's Cilantro Pesto and your handful of
washed and chopped spinach. Blend until smooth. Place dip in a bowl and serve with vegetable slices and thin slices of toasted bread.
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Golda says: Golda's Cilantro Pesto adds a little "pepper" to the beans and, of course, beans are good for you. This recipe was suggested by a customer and it was tested in our commercial kitchen.
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