Roasted Red Pepper & Cannellini Bean Dip

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.