In small bowl combine crumbs and milk; cover. Let stand 5 minutes.
Meanwhile, in blender or food processor combine beans, sour cream, pine nuts, lemon juice, seasoning, and pepper. Cover and blend or process until nearly smooth. Add crumb mixture. Cover and blend or process until smooth. Stir in herbs. Cover, refrigerate 2 to 24 hours. To serve, sprinkle dip with pine nuts and oregano. Serve with vegetable dippers. Makes 1-1/2 cups (twelve 2-Tbsp. servings).