White Bean Dip/Spread

From Dr. Weil. This is a great taste accompaniment to bread instead of butter or olive oil and balsamic vinegar. It is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 2  cups cannellini beans, canned (may also use great northern)
• 1  teaspoon pesto sauce
• 2  teaspoons lime juice, freshly squeezed
• 1  garlic clove, coarsely chopped
• 1  teaspoon cumin, ground
• 1  teaspoon salt
• 2  tablespoons parmesan cheese, freshly grated
• 3  tablespoons extra virgin olive oil
• 1  whole grain baguette

Directions

1. Preheat the broiler.
2. Drain the beans and add to a food processor or blender.
3. Add pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
4. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
5. Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.