Roasted Red Pepper and Cannellini Bean Dip

Roasted Red Pepper and Cannellini Bean Dip
Photo by Randy Mayor

Ingredients

  • 1 (16-ounce) can cannellini beans, rinsed and drained
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 large garlic clove
  • 1 (16-ounce) can cannellini beans, rinsed and drained
  • 2 tablespoons extravirgin olive oil
  • + 9 more ingredients
    • 1 large garlic clove
    • 1 teaspoon balsamic vinegar
    • ½ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh basil
    • 2 tablespoons extravirgin olive oil
    • 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
    • 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
    • ½ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh basil

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.

View full recipe at My Recipes

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