This spicy spread is great slathered on rolls for sandwiches and burgers or as a light dipping sauce for pita bread and raw veggies.
1 (15 oz.) can white kidney beans, drained
3 T. pesto
3/4 tsp. garlic powder
Combine all ingredients in a blender or food processor. Process until smooth and well mixed. Serve chilled or at room temperature at a spread or dip.
This spread is great layered with thinly sliced turkey and grated monteray jack cheese inside two flour tortillas. Simply bake at 400 degrees for 8 minutes and you've got a healthy snack or light lunch.