Ingredients

• 1/4  cup soft bread crumbs
• 2  Tbsp. fat-free milk
• 1  15-oz. can cannellini or Great Northern beans, rinsed and drained
• 1/4  cup fat-free or light sour cream
• 3  Tbsp. pine nuts, toasted
• 2  tsp. lemon juice
• 1/4  tsp. salt-free garlic and herb seasoning blend
• 1/8  tsp. cayenne pepper
• 2  tsp. snipped fresh oregano or basil
•   Pine nuts, toasted (optional)
•   Assorted vegetable dippers
•   Fresh oregano leaves (optional)

Directions

1. In small bowl combine crumbs and milk; cover. Let stand 5 minutes.

2. 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 2Tbsp. servings).