We had a great dip at a restaurant back in Pittsburgh, Lidia's, and thought it was a great twist on the typical, but also tasty pesto dipping sauce. It was a basil dip, made with cannellini beans, so we attempted to recreate it at home, and I think we've come close.
1/2 c of cannellini beans, dried
3 tbsp pesto sauce
1/4 c olive oil
salt and pepper
First, soak the cannellini beans in a bowl of water for a day. Then boil until soft, about 1 hour.
Once the beans are tender, drain and then place into a blender or food processor. Add the pesto sauce and enough olive oil to make it creamy. It works pretty well if you add a little of the oil at a time so you can gauge the creaminess as you go. Salt and pepper to taste and serve alongside warm, tasty bread for a great appetizer.