White Bean and Roasted Red Pepper Dip |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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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! Ingredients:
1 (15 ounce) can cannellini, beans-drained and rinsed |
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry) |
1/2 teaspoon coarse salt |
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation) |
1/4 teaspoon paprika (i used smoked for a little added zing) |
2 garlic cloves |
1/2 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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