Roasted Red Pepper and Cannellini Bean Dip

June 13, 2017

This bean dip makes for a wonderful snack!  It is full of flavor, and it looks beautiful too.  There are only a few ingredients, so this dip is simple and easy to prepare.  You can also use it as an appetizer when entertaining guests.

Bon Appetit!



If you are not sure your food processor can mince the garlic well, do it by hand with a sharp knife.  Once garlic is minced, add according to directions.


After adding salt and pepper, taste test the dip.  Add more if needed.


Preparation time is 15 minutes.



  • 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 olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper



Place the basil, balsamic vinegar, cannellini beans, roasted red bell pepper, and garlic clove in a food processor.  Process until smooth.  With the processor on, slowly add the olive oil through food chute.  Stir in salt and pepper.  It serves 8.  Serve with vegetables and pita bread. 


Cal 62, fat 3.5g, prot 1.5g, carb 5.9g, fiber 1.5g, sod. 272 mg



(edited by Anna Weicht)

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