Source: dLife

White bean dip with pine nuts and bread crumbs and various seasonings.

Servings

0.25 cup Bread Crumbs, white, soft
2 tbsp fat free milk
15 oz Beans, cannellini/white kidney, unsalted, canned , rinse and drained
0.25 cup Sour Cream, fat free
3 tbsp Nuts, pineapple, pignolia, dried , toasted
0.25 tsp Seasoning, garlic herb
0.12 tsp ground cayenne (red pepper)
2 tsp oregano leaves , fresh, snipped (or basil or 1/2 tsp dried oregano or basil)
1 oz pine nuts , toasted (optional)
1 floz oregano leaves (or basil leaves, optional)

1 Combine bread crumbs and milk in a small bowl, cover and let stand for 5 minutes.
2 Meanwhile, in a blender or food processor combine beans, sour cream, the 3 tablespoons pine nuts, the seasoning blend, and cayenne pepper and blend or process until nearly smooth.
3 Add bread crumb mixture, and blend or process until smooth.
4 Stir in oregano or basil, cover and chill for 2 to 24 hours to blend the flavors.
5 If desired, sprinkle with additional pine nuts and garnish with oregano or basil leaves.

Serve with assorted vegetable dippers.