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October 1999 Issue
Pesto, Pesto, Everywhere
by Ronda L. Halpin
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Pesto-Bean Spread

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.

  • Yields: about 1 cup
  • Preparation Time: 10 minutes

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