White Bean and Roasted Red Pepper Dip

“Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!”
READY IN:
5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) can cannellini, beans-drained and rinsed
  • 12 cup chopped roasted red pepper (if canned make sure to pat them dry)
  • 12 teaspoon coarse salt
  • 14 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
  • 14 teaspoon paprika (i used smoked for a little added zing)
  • 2 garlic cloves
  • 12 teaspoon red pepper flakes (can use less if not a big fan of spicy)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar

Directions

  1. Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
  2. Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

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