Recipe: Roasted Red Pepper and White Bean Dip
Ingredients
- 1 can low-sodium cannellini beans rinsed and drained; 15 ounces
- 1 jar roasted red peppers drained; 7 ounces
- ¼ cup loosely packed fresh basil leaves
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 2 garlic cloves peeled and left whole
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
Preparation
- Gently pat the rinsed beans and red peppers dry to remove excess moisture.
- In the bowl of a food processor fitted with a steel blade, place the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
- Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.
Makes 1.5 cups; prep time 5 minutes
Source: wellplated.com