Roasted Red Pepper and Cannolini Bean Dip

(from elchallis’s recipe box)

Serves 8 people

Categories: Appetizer

Ingredients

  • 1/4 cup chopped fresh basil
  • 1 teaspoon balsamic vinegar
  • 1 (16-ounce) can cannellini beans, rinsed and drained
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
  • 1 large garlic clove
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

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