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CrockPot White Bean and Pesto Spread


Day 190.

Yay! Another
Little Dipper recipe!

This is such a yummy spread, and it is so easy it practically makes itself.
It must eat itself, too, because I have no idea where it went. I made a batch, took a picture, and then it disappeared.

Keep the ingredients on hand for last-minute company. They will keep in your pantry forever, and you will thank me when your guests eyeballs roll back in glee.

The Ingredients.


- 1 cup of drained and rinsed white beans (cannelloni, white kidney)
- 1/4 cup prepared pesto


The Directions.


After draining and rinsing the beans, scoop out one cup. Smash them. I used my Pampered Chef chopper thingy, but you could squeeze them in a zipper bag or use a tiny food processor, too.


Mix the smashed beans with a 1/4 cup of pesto.
Add mixture to the Little Dipper, close it up, and plug it in.

There isn't a heat setting on a Little Dipper, you just plug it in. I cooked our dip for about 45 minutes, and it was warm and gooey.


Serve with pita chips, tortilla chips, or crustini.

I made crustini out of leftover bread that I had made for the
french dip sandwiches. It was easy--I dipped the pieces in a bit of olive oil, then sprinkled with salt and pepper. I baked them in the oven at 400 degrees until the bottoms were toasty, then broiled until the tops were toasty, too.

The Verdict.


These were great. I liked how the beans soaked up the oil from the pesto, and the flavor was pronounced, but mild at the same time. All four of us enjoyed this snack.
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