Spicy White Bean Dip
- In food processor, pulse beans, olive oil, 2 tbsp Spicy Tomato Pesto, vinegar, garlic and chili flakes.
- Add water, 1 tbsp at a time (adding up to 1/4 cup) to reach desired consistency. Stir in hot sauce to taste. Transfer to serving dish and dollop remaining Spicy Tomato Pesto over top.
Tip: Refrigerate leftover dip to use as a spread on sandwiches or as a mid-morning or afternoon snack.
Cooking Method: No Cook
World Cuisine: Italian
Product: Extra Virgin