Roasted Red Pepper Dip

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 ½ medium lemon)

2 garlic cloves (peeled and left whole)

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

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.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m