I found this recipe in the June 2008 Issue of Better Homes and Gardens magazine.
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 (light is better)
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 or oregano or basil
Pine Nuts toasted, (optional)
Assorted vegetable dippers
Fresh oregano leaves (optional)
1. In small bowl combine crumbs and milk; cover. Let stand 5 minutes.
2. Meanwhile, in a blender of food processor combine beans, sour cream, pine nuts, lemon juice, seasoning and pepper. Cover and blend or process until 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.