Serves 8
5 min
Roasted Red Pepper Cannellini Bean Dip
Recipe GLPR713a4ab844bd43
A vibrant, creamy dip made from roasted red peppers and cannellini beans, brightened with fresh basil and a hint of balsamic vinegar. This smooth, velvety spread comes together in minutes with the help of a food processor. Perfect as an appetizer, snack, or party starter served with crackers or fresh vegetables.
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Ingredients
1¾ cups cooked cannellini beans
1 large roasted red bell pepper
1 large garlic clove, minced
¼ cup fresh basil, chopped
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions
Add the cannellini beans, roasted red bell pepper, garlic clove, fresh basil, and balsamic vinegar to a food processor.
Process the mixture until smooth and fully combined.
With the food processor still running, slowly drizzle the extra virgin olive oil through the feed chute until fully incorporated.
Transfer the dip to a serving bowl and stir in the sea salt and freshly ground black pepper.
Taste and adjust seasonings as needed. Serve immediately with crackers, bread, or fresh vegetables.
