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Roasted Red Pepper & Cannellini Bean Dip
- Alyssa Holbrook
- Aug 7, 2015
- 1 min read
Roasted Red Pepper & Cannellini Bean Dip
15 oz can cannellini beans, rinsed and drained (garbonzo beans are good too)
8 oz bottle roasted red peppers in oil, drained
1/4 c fresh basil (or more, if desired)
1/2 tsp salt
1/2 tsp fresh ground black pepper
Process all ingredients in a food processor until smooth. Delicious served with multigrain or spelt chips. Also good as a spread for wraps or plain with vegetables.
