Opening a bag of cheez doodles and pouring them into a bowl would probably be a slightly easier appetizer to make than this, but they wouldn't taste nearly as good - or be as good for you. This stuff isn't exactly beautiful, but trust me when I say that no one will notice.
The consistency of this spread will vary depending on the type of beans you use, how well you drain them after rinsing, and the thickness of your pesto. I made one batch with Great Northern beans and a slightly thinner pesto and ended up with a dip rather than a spread.
If it's too thick for your liking, simply thin it out with a little olive oil or water.
This spread improves with age, so try to make it a day ahead.
This spread improves with age, so try to make it a day ahead.
1 15-ounce can organic white beans, such as cannellini (also called white kidney beans), drained and rinsed
1/2 cup homemade or purchased basil pesto
1/2 cup finely grated Pecorino Romano or other hard Italian cheese
Salt to taste
Combine beans, pesto, and cheese in the bowl of a food processor fitted with the 'S' blade and whiz until smooth. Salt to taste.
Serve with pita chips, crackers, raw veggies, or a spoon.
Recipe source: FarmgirlFare.com
