Roasted Red Pepper and Cannellini Bean Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges. Ingredients:
1/4 cup chopped fresh basil |
1 teaspoon balsamic vinegar |
1 (16-ounce) can cannellini beans, rinsed and drained |
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained |
1 large garlic clove |
2 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. 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.
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