Directions
In a food processor, combine roasted red peppers, cannellini beans, garlic, salt, pepper, and lemon juice. Blend the mixture until it becomes smooth and creamy. With the food processor running, slowly drizzle in the extra virgin olive oil until the dip reaches your desired consistency. Transfer to serving bowl and garnish with fresh basil leaves and grated parmesan. Serve with pita bread, fresh vegetables, or use it as a spread for sandwiches. Serves 4-6.
Garlicky Red Pepper & White Bean Dip
Prep: 10 min Servings: 4-6
This Garlicky Roasted Red Pepper and Cannellini Bean Dip is a creamy, flavorful spread that combines the sweetness of roasted red peppers with the smooth texture of cannellini beans. Enhanced with garlic, Parmesan, and fresh lemon juice, this dip is perfect for serving with warm pita bread, fresh vegetables, or as a sandwich spread.
Ingredients
- 1 jar Cento Roasted Peppers (12 oz)
- 1 can Cento Cannellini Beans (19 oz)
- 4 cloves Garlic
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese, grated
- 1/2 Lemon, juiced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Fresh Basil Leaves
Directions
- In a food processor, combine roasted red peppers, cannellini beans, garlic, salt, pepper, and lemon juice. Blend the mixture until it becomes smooth and creamy. With the food processor running, slowly drizzle in the extra virgin olive oil until the dip reaches your desired consistency. Transfer to serving bowl and garnish with fresh basil leaves and grated parmesan. Serve with pita bread, fresh vegetables, or use it as a spread for sandwiches. Serves 4-6.
